Here we have one of our favourite brunches, courtesy of 'Buttercup' our slightly over sized duck, who lays the most gigantic eggs and double yolkers at that!
I learnt this little trick from watching one of Jamie Olviers cooking programmes. It showed how to poach an egg...fuss free!
So for anyone who didn't see how Jamie did it, here it is...
All you do is place some clingfilm in a cup, enough to drape well over the sides. Drizzle a little olive oil in and rub it around on the clingfilm.
Crack in your egg and you can also add some herbs and pepper if you like but I just added some salt.
Tie up your little eggy parcel and place into water that is boiling. For the duck eggs it takes a bit longer but hen eggs should be done in a couple of minutes.
Take out your parcel and carefully cut it open and place your poached egg on hot buttered toast and serve immediately!
Most importantly, enjoy!
xxx
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