Carb Conscious Archives

Breakfast recipes

Smoked trout-and-ricotta blinis

30 minutes

Dip recipes

Play-play prawn-and-avocado ceviche

Broccoli recipes

Leftover cheese, broccoli leaf and ham phyllo pie

55 minutes

Soup recipes

Crispy duck breasts with creamy kale and pickled fennel

20 minutes

Breakfast recipes

“Clingwrap” eggs

10 minutes

“Clingwrap” eggs

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

4 organic free-range eggs
2 t Italian parsley, finely chopped
2 t chives, finely chopped
1 red birds-eye chilli, thinly sliced
4 t crème fraîche
Sea salt, to taste
2 T Woolworths ghee
4 slices Woolworths multiseed bread

Method

Double line a mug with clingwrap sprayed with cooking spray and spray again once the mug is lined. Break an egg into the mug and top with a little parsley, chives, chilli and 1 t crème fraîche. Gather the edges of the clingwrap together and twist. Secure with a rubber band or make a knot with some extra clingwrap.

Bring a deep saucepan (so that the egg doesn’t touch the bottom) of water to the boil. Reduce the heat and place the egg into the water. Cook for 6 minutes, then remove the clingwrap. Repeat with the remaining eggs.

Melt a little ghee in a nonstick pan over a high heat and toast the bread on both sides. Serve the poached eggs on the bread, seasoned with salt.

Cook's note: I find this the easiest way to control poached eggs – they turn out perfectly every time.

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Smoked trout-and-ricotta blinis

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Play-play prawn-and-avocado ceviche

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Crispy duck breasts with creamy kale and pickled fennel

“Clingwrap” eggs

“Clingwrap” eggs

Ingredients

Method