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Cling Wrap Eggs!

Like a poached egg – but fool proof!

These pack a punch of flavour and make for a great weekend breakfast. Try the new cling wrap eggs.

cling-wrap-eggs

You will need (makes 2 slices, adjust accordingly):

  • Supa Mama® cling wrap
  • 2 eggs
  • 1 tsp parsley, finely chopped
  • 1 tsp chives, finely chopped
  • ½ red chilli, thinly sliced
  • 2 tsp crème fraîche
  • Salt, to taste
  • Butter
  • 2 slices bread of choice, I like sourdough

Instructions:

  1. Spray your mug with cooking spray, line it with Supa Mama® clingwrap and spray again.
  2. Bring a deep pot of water to the boil, make sure there is enough water so that the egg does not touch the bottom.
  3. Break an egg into the mug. Sprinkle your parsley, chives, chilli and ½ the crème fraîche. Gather the edges of the clingwrap together and twist. Secure with a rubber band or make a knot with some extra clingwrap.
  4. Reduce the heat (so the water is no longer boiling) and place the egg into the water. Cook for 5-6 minutes, then remove the clingwrap.
  5. Repeat steps 3 and 4 with the remaining eggs.
  6. Melt your butter in a nonstick pan over a high heat and toast your bread on both sides.
  7. Serve your eggs on the bread, seasoned with salt and top with remaining crème fraîche.
cling-wrap-eggs-2

 

 

 

SUPA TIP: Make sure your pot is supa deep so that the egg does not touch the bottom and stick (this will burn the cling wrap).


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