Serves 4
Nervous to attempt poached eggs? Follow our tried and tested method for failproof results.
Recipe Category

You will need

4 large eggs, as fresh as possible
4 slices of toast, buttered
200g shaved or thinly sliced ham
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
Ina Paarman’s Chilli & Garlic Seasoning
a few chives or microgreens
cherry tomatoes, halved
1 avocado


Break eggs into a sieve or colander and leave the very watery part of the whites to drain away. Boil the kettle. Fill a 20 cm frying pan half full with water from the kettle. Place the pan over a gentle heat, until tiny bubbles form on the base. Tip the eggs into the water and let them barely simmer, without a lid for exactly 1 minute. Cover the pan with a lid and remove it from the heat. Poach the eggs, away from the heat, for 4 minutes. By now the yolks should still be runny and the whites cooked. Use a slotted spoon to carefully separate, lift and drain the eggs.
Pile ham onto the toast. Warm the Cheese Sauce and spoon a generous dollop on the ham. Top with eggs. Season lightly with Chilli & Garlic Seasoning. Add greens, cherry tomatoes and slivers of avocado.
Pics for Fresh Living, by Shane Powell

Microwave Poached Egg

Serves 1
Poach an egg for one, with the help of a microwave.
In a 500 ml measuring cup, mix 1½ cups (375 ml) of water. Microwave on high for 2-4 minutes, until water reaches a fast boil. Stir water in a circular motion, slip in an egg and continue to gently stir a few more times. Immediately cover with plastic wrap and let the egg stand, on the counter top, for 5 minutes, then remove the plastic and lift the egg out with a slotted spoon. Serve and enjoy your perfectly poached egg on buttered toast, coated with warm cheese sauce.
For a soft poached egg, leave to stand for 4 minutes covered, but should you prefer medium or hard, leave to stand for 5 or 6 minutes respectively.