Ingredients:

  • 4 Large Grade A Eggs
  • 1 tbsp Unsalted Butter, softened
  • 1 tsp Fresh Chives, finely minced
  • 1 tsp Fresh Parsley, finely minced
  • 1/4 tsp Flaky Sea Salt
  • 1/8 tsp Cracked Black Pepper

Instructions:

  1. Boil the base. Add about 2-3 cm of water to the bottom of the poacher pan. Bring it to a steady boil over medium high heat. Note: The water should not touch the bottom of the egg cups.
  2. Prep the pods. While the water heats, use a pastry brush to apply the softened butter to the inside of each cup. Ensure you coat the sides all the way to the rim.
  3. Add the aromatics. Sprinkle the minced chives and parsley into the bottom of the buttered cups.
  4. Crack the eggs. Carefully crack one egg into each cup. Until the yolk sits centered and the white fills the base.
  5. Assemble the poacher. Once the water is bubbling, reduce the heat to a simmer and carefully place the egg tray into the pan.
  6. Seal the steam. Place the lid on the pan immediately. This traps the heat and cooks the tops of the eggs.
  7. Set the timer. Cook for 6 minutes until the whites are opaque and the yolks still jiggle slightly.
  8. Lift and rest. Remove the pan from the heat. Use a cloth to lift the tray out of the pan so the eggs don't continue to cook from the residual steam.
  9. Release the eggs. Run your silicone spatula around the edge of each cup and gently tilt the egg onto your serving plate.
  10. Final seasoning. Sprinkle with flaky sea salt and cracked black pepper while the eggs are still glistening with melted butter.