Poached eggs make a delicious, healthy breakfast dish or served on top of fish, gammon steaks or asparagus.
When poaching eggs, ideally use fresh eggs and keep in the fridge until ready to poach. Fresh eggs are more likely to hold together when poaching.
Geoffrey Smeddle serves poached eggs with Grilled asparagus, balsamic and Parmesan for a delicious starter or try Mark Jordan’s classic recipe of Fillet of cod with poached hen’s egg, crushed Jersey Royals and chive butter.
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