Poached Eggs with Red Capsicum Garnishing Pearls and Red Pepper Finishing Vinegar

Difficulty:  Easy
Time:  10 minutes
Serves:  1

Ingredients:

• 2 extra large eggs chilled

• 1 x 125g Red Capsicum Garnishing Pearls

• 1 x 265 Red Pepper Finishing Vinegar

• 1 thick slice of sour dough bread

• 30ml Extra Virgin olive oil ( I recommend Grampians Olive Co “Organic” or “Robust”

• Picked soft green herbs like tarragon, chives, or parsley

Method:

• Fill a small pot 100ml deep and bring to the boil,                                                                            

• Note each egg requires 350ml of water, so it you are cooking 4 eggs you will need 1.4 litres

• Toast the bread to medium golden brown and drizzle with EV olive oil

• Once the water has boiled, reduce the heat on the pot so there are no bubbles rising in the water.

• Crack and lower each egg into the water and leave undisturbed for 2.5 minutes

• Place the toast onto warm plate

• Raise the egg with slotted spoon and check the whites are cooked, if they are transfer to toast

• If not, return to water for another 30 seconds

• Repeat with other eggs if you have cooked more than one egg.

• Top with the Red Capsicum Garnishing Pearls and the herbs

• Drizzle with the Red Pepper Finishing Vinegar and a little EV olive oil.

  * Additions to this can be your favourite cheese, bacon, avocado, grilled asparagus, smoked salmon.