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Poaching eggs can be a tricky skill to crack, especially if you’re half asleep on a Sunday morning! Use our sneaky method to cheat your way to a luxury breakfast with minimal hassle.

To make 4 poached eggs, you’ll need:

  • 4 eggs (obviously!)
  • 1 avocado
  • Crusty bread
  • Radishes (optional)
  • Pepper or chilli flakes to season
  • Sunflower oil
  • Cling film
     
  1. Push a piece of cling film (about the size of an A4 sheet of paper) into a small glass or ramekin so it forms a pocket, wrapping the film edges over the rim.
     
  2. Splash in a teaspoon of oil, wind it around to coat the film, then crack in an egg (make sure the film’s gripping the glass/ramekin, so your egg doesn’t plummet!)
     
  3. Peel out the film and twist the top a few times, so your egg’s encased in a little sack.
     
  4. Make cling film sacks for your other eggs using the method above.​​​​
  1. Half fill a medium saucepan with water and place it on the hob at a high heat.
     
  2. While you’re waiting for this to boil, cut your avocado in half and slice it inside it’s shell, ready for scooping.
     
  3. Slice some crusty bread, then very thinly slice some radishes (if you’re including these).
     
  4. Once the water’s boiled, bring it down to a light simmer (so bubbles are floating up, but the surface isn’t too choppy.
     
  5. Drop the bread into your toaster and place all the egg sacks into the water, sticking the tops of the cling film twists to the rim of the pan.
     
  6. After 3 to 4 minutes, the eggs should have a fairly firm white outside, but a nice runny yolk – fish them out carefully and unwrap the cling film sacks.
     
  7. Mash the avocado onto the toast and add a layer of radish slices.  Place your eggs on top, then season with chilli flakes or pepper and enjoy!

Poaching eggs can be a tricky skill to crack, especially if you’re half asleep on a Sunday morning! Use our sneaky method to cheat your way to a luxury breakfast with minimal hassle.

To make 4 poached eggs, you’ll need:

  • 4 eggs (obviously!)
  • 1 avocado
  • Crusty bread
  • Radishes (optional)
  • Pepper or chilli flakes to season
  • Sunflower oil
  • Cling film
     
  1. Push a piece of cling film (about the size of an A4 sheet of paper) into a small glass or ramekin so it forms a pocket, wrapping the film edges over the rim.
     
  2. Splash in a teaspoon of oil, wind it around to coat the film, then crack in an egg (make sure the film’s gripping the glass/ramekin, so your egg doesn’t plummet!)
     
  3. Peel out the film and twist the top a few times, so your egg’s encased in a little sack.
     
  4. Make cling film sacks for your other eggs using the method above.​​​​
  1. Half fill a medium saucepan with water and place it on the hob at a high heat.
     
  2. While you’re waiting for this to boil, cut your avocado in half and slice it inside it’s shell, ready for scooping.
     
  3. Slice some crusty bread, then very thinly slice some radishes (if you’re including these).
     
  4. Once the water’s boiled, bring it down to a light simmer (so bubbles are floating up, but the surface isn’t too choppy.
     
  5. Drop the bread into your toaster and place all the egg sacks into the water, sticking the tops of the cling film twists to the rim of the pan.
     
  6. After 3 to 4 minutes, the eggs should have a fairly firm white outside, but a nice runny yolk – fish them out carefully and unwrap the cling film sacks.
     
  7. Mash the avocado onto the toast and add a layer of radish slices.  Place your eggs on top, then season with chilli flakes or pepper and enjoy!