Zvengli’s Poached Eggs

A favourite dish of Zvengli, the famous German theologian, Zvengli’s Poached Eggs makes an ideal supper snack or luncheon dish. lv lb. fresh broccoli, trimmed, cooked, pureed and kept warm

1 oz. butter

1 teaspoon salt

2 teaspoon black pepper

1 teaspoon lemon juice

4 eggs, poached

2 oz. dry breadcrumbs

2 oz. freshly grated

Parmesan cheese

Preheat the grill to high.

Arrange the broccoli in a heat proof serving dish. Dot over half the butter and sprinkle over the salt, pepper and lemon juice. Arrange the eggs on the broccoli and cover the eggs with the breadcrumbs and cheese. Dot over the remaining butter.

Place the dish under the grill for 5 minutes or until the top is golden brown. Remove the dish from under the grill and serve immediately.

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