Eggs with caramelised red onion tarts

Ingredients

• 2 tablespoons olive oil
• 4 red onions, thinly sliced
• 1 teaspoon sugar
• 2 teaspoons thyme leaves
• 2 tablespoons balsamic vinegar
• 350g puff pastry
• 1 teaspoon white vinegar
• 4 eggs

Method

1. Preheat the oven to 200°C. Heat the oil in a frying pan then add the onions, sugar and a good pinch of sea salt.
2. Fry gently for 30 minutes or until the onions are soft.
3. Add the thyme and balsamic vinegar and cook for a few more minutes.
4. Set aside to cool (this can be done a few hours in advance if necessary).
5. Roll out the pastry to 3mm-thick then cut into 4 x 10cm rounds.
6. Place on a baking sheet and refrigerate for 20 minutes to allow the pastry to rest.
7. Prick each pastry round with a fork.
8. Place spoonfuls of the onion mix on top of each round, leaving a small border, then bake for 20 minutes or until the base of the pastry is crisp.
9. Five minutes before the tartlets are ready, fill a large, wide saucepan with water.
10. Bring to the boil and season generously with salt.
11. Add the white vinegar to the water.
12. Break each egg into a saucer.
13. Stir the water to create a whirlpool then slide in the eggs, one at a time.
14. Cook for 3 minutes over medium-low heat for soft-poached eggs then use a slotted spoon to remove to a clean tea towel to drain.
15. Cut off any loose egg-white strands.
16. While the tartlets are hot, top with the eggs.
17. Serve with a green salad.