To begin- place eggs in saucepan, cover with cold water and heat slowly to boiling.
For soft cooked eggs – remove when water starts to boil.
For hard cooked eggs – reduce heat and simmer 5-8min.
To hard cook egg yolks drop into simmering water and keep below boiling until firm.
To divide an egg beat slightly and measure with tablespoon.
To hold eggs together while poaching add a few drops of vinegar or lemon juice to the cooking water.
2 large slices of bread (old bread is prefect for this!)
2 tbsp butter
1 red bell pepper (or any other colour)
2 large tomatoes
1/4 cup fresh parsley
1/4 cup fresh green onions
1/2 tsp chili seasoning
½ tsp fresh ground black pepper
In a large frying pan heat up the butter. Add bread, broken up into bite size pieces and brown lightly from both sides. Once bread had turned nice and toasty brown, add chopped bell pepper, tomato and cook, stirring occasionally for another 5min. Once tomato gives off juice and bread absorbs it, break the eggs into the pan, add fresh parsley and onions chopped, season and cook until eggs harden up. You can keep it still to keep egg yolks intact or stir everything around to get scrambled eggs throughout the pan.
Makes 2 large servings or 4 smaller ones.