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.
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:
- Spray your mug with cooking spray, line it with Supa Mama® clingwrap and spray again.
- Bring a deep pot of water to the boil, make sure there is enough water so that the egg does not touch the bottom.
- 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.
- 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.
- Repeat steps 3 and 4 with the remaining eggs.
- Melt your butter in a nonstick pan over a high heat and toast your bread on both sides.
- Serve your eggs on the bread, seasoned with salt and top with remaining crème fraîche.
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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