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Eggs 3 Ways – Poached, Scrambled, French Toast

Serves 2

Ingredients:
Eggs
Bread
Vinegar
Cream / Milk
Butter
Bananas
Bacon

Method:
Perfect Poached Eggs
Bring a deep pan of water to the boil with ½ a cup of white vinegar in it.
This will help the egg coagulate (set)
To help you place the egg into the water crack the eggs into little cups before hand so that the egg falls into the water easily.
With a spoon stir the water vigorously creating a whirl pool and drop the eggs into the middle.
Turn down the water and allow to gently poach for approx 2 and a half minutes.
Dry the eggs on a paper towel before serving.


Easy Scrambled Eggs - for two
Mix 4 eggs with a cup of cream (milk if you’re being good).
Place in a glass bowl and place the bowl over a pan of boiling water.
This will take roughly 6 minutes to cook so you can stir occasionally whilst you make the tea and toast.
If you are really feeling naughty finish with a few knobs of butter and a little more cream.
Season with salt and paper and enjoy with either smoked salmon or just with your toast and tea.


Fool Proof French Toast (eggy bread) – for two thick slices of bread
Whisk 3-4 eggs with a ½ a cup of cream (milk if you’re being good).
Soak the bread in the egg mixture whilst you heat a large frying pan with a little oil.
Place the soaked bread in the hot pan allowing the bread to go golden and crispy.
Serve and enjoy with either maple syrup or bacon, or bananas and crème fraiche.