- 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
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.