POACHED EGG ON SPICY CHICKEN
“Lockdown day #151. Nigella inspired poached egg on spicy chicken cubes with double cream yogurt and basil pesto for breakfast. I poached mine a minute longer to just start setting, but still soft. To serve, I added cubed leftover chicken from yesterday’s peri chicken lunch.”
- 1 egg
- 1 teaspoon lemon juice or vinegar
- water, for poaching
- double cream yogurt, for serving
- basil pesto, for serving
- left over spicy chicken from a previous meal
- spice sauce, optional
Crack the egg into a tea-strainer over a jug and let the very watery bit of white (the bit that would become unruly fluff in the pan) drop through. Tip the egg gently into a cup and add a teaspoon of lemon juice or vinegar over the white, and leave to stand a minute.
Tip gently into some nearly, but not quite bubbling water, and poach in the still calm water for about four minutes.
Remove with a slotted spoon.
Serve on yogurt and garnish with pesto with a spicy sauce as preferred.
Note:
I added cubed leftover chicken from the previous day’s peri chicken lunch.
Recipe and photo: Elsabie Templeton
