Poaching the egg

1. Bring about 4 cups (1 litre) of water to a gentle simmer (not boiling, just little bubbles rising), and add a splash of vinegar.
2. Crack each egg into a small bowl/ramekin (one egg per bowl)
3. Use a spoon to stir the water in one direction, making a vortex.
4. One at a time, carefully slide each egg into the centre of the vortex.
5. Leave the eggs undisturbed for 3-4 minutes until the whites are set, but the yolk is still soft.
6. Use a slotted spoon to lift the eggs out of the pot. Pat them dry on a paper towel if needed.

Cooking the tomatoes

1. Heat olive in a small fry pan, over medium heat.
2. Once the pan is warm, add the diced garlic.
3. Cook until fragrant, stirring frequently, about 1 minute.
4. Add the tomatoes to the pan.
5. Stir to coat the tomatoes with garlic and olive oil.
6. Add a pinch of salt and a couple of cracks of black pepper to taste.
7. Turn the heat down to medium-low, and continue cooking, stirring occasionally until the tomatoes begin to break down, about 10 minutes.
8. When the tomatoes are really saucy and have lost all their structure, you know it’s ready.
9. Remove from heat.

Assembling the breakfast bruschetta

1. Toast your bread until golden brown.
2. Top the toast with the cooked tomatoes and poached egg.
3. Finish it off with a drizzle of olive oil and an extra pinch of salt and pepper, if you'd like.
4. Serve warm and enjoy immediately.