John Torode baked eggs with roasted tomato and potato bread recipe on John and Lisa’s Weekend Kitchen

John Torode and Lisa Faulkner served up tasty baked eggs with roasted tomato and potato bread on John and Lisa’s Weekend Kitchen.

The ingredients are: 40 g butter, 3 good handfuls baby spinach leaves, salt and freshly ground black pepper, 3 tablespoons double cream and 3 eggs.

For the roast tomato and bread: 500g strong white flour, 1 heaped tsp or sachet of instant yeast, 300ml water, 2 tsp salt, A few sprigs of rosemary, 8 medium sized potatoes, boiled and cut into quarters, Jar of roasted tomatoes and Olive oil.




See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.

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