Poached Egg and Samphire on Toast
Samphire and poached egg is a really simple but very tasty breakfast. Samphire is to be found growing on the chalky south coast of England.
To make poached egg and samphire you need:
1 egg
2 slices of wholegrain seeded bread (white toast doesn’t do it justice)
1 handful of fresh samphire
Salt
Pepper
Butter
Toast your bread and add spread the butter.
Boil some water in a pan. Drop the heat so it is just below the boil. Whizz round with a spoon to create a vortex, break the egg and drop in the centre.
In a steamer add the samphire and steam for two minutes. You don’t need to add salt to samphire as it is already very salty! Drain on kitchen paper and place on top of the toast (add a little butter to melt if you desire).
When the egg is cooked – the white isn’t translucent any more. Strain and place on top of the toast and samphire. Add a little salt and pepper to the egg and serve.
For a decadent extra, serve with a small fillet of steamed fresh trout.
If you want to learn more about foraging you may be interested in this item:
Foraging Kit
Foraging Kit
The Mighty Eagle Foraging Kit, is the best way to get you started finding for your own food.
Simple chores like taking the dog out for a walk, can become fine food expeditions. You and your kids can get to chew your way through, blackberries, wild strawberries or Porcine mushrooms. The kit has a fully researched and full colour instruction leaflet, which will get you on your way, and tell you what is in season and when. More Info
Date: April 28, 2012 by Ben R
Poached Egg and Samphire on Toast
Samphire and poached egg is a really simple but very tasty breakfast. Samphire is to be found growing on the chalky south coast of England.
To make poached egg and samphire you need:
1 egg
2 slices of wholegrain seeded bread (white toast doesn’t do it justice)
1 handful of fresh samphire
Salt
Pepper
Butter
Toast your bread and add spread the butter.
Boil some water in a pan. Drop the heat so it is just below the boil. Whizz round with a spoon to create a vortex, break the egg and drop in the centre.
In a steamer add the samphire and steam for two minutes. You don’t need to add salt to samphire as it is already very salty! Drain on kitchen paper and place on top of the toast (add a little butter to melt if you desire).
When the egg is cooked – the white isn’t translucent any more. Strain and place on top of the toast and samphire. Add a little salt and pepper to the egg and serve.
For a decadent extra, serve with a small fillet of steamed fresh trout.
If you want to learn more about foraging you may be interested in this item:
Foraging Kit
Foraging Kit
The Mighty Eagle Foraging Kit, is the best way to get you started finding for your own food.
Simple chores like taking the dog out for a walk, can become fine food expeditions. You and your kids can get to chew your way through, blackberries, wild strawberries or Porcine mushrooms. The kit has a fully researched and full colour instruction leaflet, which will get you on your way, and tell you what is in season and when. More Info
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April 28, 2012 | Foraging recipes, Recipes | No comment
