BACK

BREAD CUPS WITH POACHED EGG AND NAPOLETANA SAUCE

breadcups-poached-egg-main

10 min cooking time

5 min preparation time

Serves 4

Ingredients

8 slices white bread
50 ml (50 g) Clover Mooi River Salted Choice Butter
8 eggs
salt and freshly ground black pepper to taste

To Serve
Ready-made Napoletana sauce
Freshly chopped mixed herbs to taste

Method

  1. Preheat oven to 180°C.
  2. Remove crusts from bread and cut into rounds with a large cookie cutter.
  3. Butter both sides and press into the holes of a muffin pan. Bake in oven for 8 – 10 minutes or until bread is golden brown and toasted.
  4. Meanwhile, softpoach the eggs and warm the Napoletana sauce.
  5. Remove the bread cups from the pan. Spoon an egg into each cup, drizzle the egg with the sauce and sprinkle the herbs over.

Tip

You can replace the Napoletana sauce with hollandaise sauce, or serve it with crisply fried bacon for a bigger breakfast.