I usually serve this at lunchtime but it also makes a terrific weekend breakfast. But only on days when I’m not rushing somewhere, as – without you thinking I’m being silly – making the perfect poached egg needs attention, and one poached in advance simply doesn’t cut the mustard. Never underrate a good egg!
Ingredients
- 1 tablespoon apple cider vinegar
- 4 free-range eggs
- 50 g unsalted butter
- 1 tablespoon capers in brine, rinsed
- Dill sprigs, to serve
Braised Lettuce
- 2 baby cos lettuce
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt flakes
- 150 ml chicken or vegetable stock
How to Make It
- To make the braised lettuce, remove the outer cos leaves, revealing the tender hearts and cut in half lengthways.
- Heat the olive oil in a large non-stick frying pan over medium heat. Slide the cos hearts into the pan, cut-side down, and season with the salt. Add the stock and simmer for 2 minutes or until just tender. Remove from the heat and divide among warm plates.
- Meanwhile, bring 2 litres water to the boil in a large saucepan. Add the vinegar, then reduce the heat to low – the water should be just bubbling. Crack the eggs into 4 separate cups or ramekins, taking care not to break the yolks. Using a large spoon, stir the water clockwise to create a whirlpool. Gently tip the eggs into the centre of the whirlpool, one at a time, and simmer gently for 2–3 minutes, depending on how runny you like the egg. Remove the eggs with a slotted spoon and pat dry on a clean tea towel. Place on top of the warmed braised lettuce.
- Working quickly, place the butter in a small frying pan over high heat and cook until nut brown in colour. Add the capers and remove from the heat. Spoon the butter and capers over the eggs, scatter with dill sprigs and serve immediately.
