“Clingwrap” eggs

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  • 4
  • Easy
  • Carb Conscious Fat conscious Meat-free Pescatarian
  • 15 minutes
  • 10 minutes
  • Villiera Down to Earth White 2016

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

Cooking Instructions

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.

Discover more egg-citing egg recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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