I first saw these eggs in a Jamie Oliver cookbook, and thought the idea was genius! Eggs all wrapped up in plastic, which also held secure the aromatic herbs to infuse into the eggs. PERFECT!
And they didn’t disappoint, the were tasty and easy to handle, I could test if they were cooked or not by gently poking the outside of the wrap without disturbing the gorgeous yolk inside. Soft, just the way I like them, with the whites cooked and the yolk runny, if you prefer the yolks a little more cooked, just plunge them back into the water and continue cooking for a little longer. And so these eggs have to be Jamie style this Saturday.
This is so super easy you will poaching your eggs from this way from now on….
Eggs Jamie style
Prep time 10 minutes
Cooking time 5 minutes
2 tsps olive oil
½ cup mixed chopped herbs, I used parsley and coriander
8 slices multigrain bread, toasted
½ cup tomato chutney, to serve
1 punnet micro chives to serve
1 Tear off 8 pieces of glad wrap about 20 cm / 8 inches wide. Place plastic into a shallow bowl, rub each plastic piece with a little oil ( just to help the egg be removed easily ) and sprinkle the herbs over. Crack each egg into the plastic and wrap up, twisting the top to secure, and tying a small knot so the egg doesn’t leak out. Repeat with remaining oil, herbs and eggs.
2 Heat a medium saucepan of water over medium high heat till just boiling. Drop in the eggs and simmering for 2-3 minutes till soft poached. Drain out onto a plate and allow to cool for 1 minutes. Cut the plastic wrap off with scissors or a sharp knife and place into toast. Serve with tomato chutney and a sprinkle of micro chives, and cracked black pepper.