Poached Egg with Ballymaloe Original Relish
Poached Eggs with Ballymaloe Original Relish
Fibre – Protein – Flavour
- 2 x Free Range Eggs
- 2 x McCambridges Wholewheat Bread
- 1 x tsp of Ballymaloe Original Relish
- Pinch of salt and pepper
There are many ways to create the glorious poached egg and people may have different tips and tricks of their own. Heat the water in a pot. Add a pinch of salt and bring to a simmer over a medium heat. Just before you put the eggs in to the water, whisk/stir the water with a spoon to create a whirlpool which will help your egg keep its shape when it enters the water.
Crack your eggs and carefully drop them gently into the centre of the whirlpool or crack them in to a ramekin first and then slide them in to the simmering water (this may help them keep their shape better). Set your timer for 3 minutes, check your eggs and leave for 1 more minute. Pop the McCambridges bread into the toaster. Spread the toast with Ballymaloe Relish and place your poached eggs on top (make sure to drain off any excess water first). Sprinkle with salt and freshly ground pepper.