Delicate Organic Free Range Eggs with GF Bread & Purple Powerhouse Slaw
Serves two hungry tummies.
4 Organic Free Range Eggs, or the best you can afford
4 pieces of Sourdough or for a Gluten Free Option, we use the brand Dovedale Bread
2 tbsp olive oil
Heat your oven to 180c on fan bake.
Brush each side of the bread with Olive Oil, transfer to a baking tray and bake until golden. Approximately 10-15 minutes. Remove from oven once golden and crispy.
Fill a wide pan to halfway with salted boiling water and bring to a light simmer. Crack one egg at a time into a small cup and gently pour into the pan of water in one, smooth movement. Repeat with remaining eggs. Cook for 2-4 minutes depending on how soft or firm you like your eggs.
Transfer to a paper towel with a slotted spoon and allow to dry off.
Place two pieces of toasted GF bread on a plate, top each with a handful of slaw and a poached egg. Season with salt and pepper.