Marmite & Poached Egg
Eggs – 4
Marmite for squeezing and spreading – 8g
Crumpets – 4
Olive oil – 1 tbsp
Flora Buttery for spreading – 20g
Mushrooms – 2 large (optional)
Step One Fill a deep saucepan with water and bring to the boil. Reduce the heat to a rapid simmer.
Step Two Once ready whisk the water vigorously in a circular motion to create a whirlpool in the middle of the pan. Quickly crack an egg into the centre and allow to cook for 3-4 minutes.
Step three Meanwhile, spread a small amount of buttery on the crumpets and squeeze Marmite on top. Pop them under the grill a couple of minutes to toast them..
Step Four Once everything is ready layer the mushrooms (optional) on the crumpets and top with the eggs.
|931 kJ/ 223 kcal||12.4g||2.8g||1.2g||1.5g|
*% of Reference Intake of an average adult (8400kJ/2000kcal)