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Poached eggs with Hanks Chilli Jam
4 fresh free-range eggs, at room temperature
2 teaspoons of white vinegar
1 teaspoon of salt
Thick sliced sourdough, toasted and buttered
Baby spinach or Blanched spinach leaves
Hanks Chilli Jam
Fill a wide saucepan to approx. 8cm deep with water, vinegar and salt. Bring to the boil, then turn down to a very slow simmer. You only want tiny bubbles coming off the bottom.
Crack the egg carefully into a ramekin. Then with a whisk, create a whirlpool in the saucepan and carefully slide the egg into the centre of the water. Cook for 2 ½ minutes for a nice runny yolk. Use a slotted spoon to get the poached egg out and put on paper towel to dry excess water off. Repeat the process for the other 3 eggs, skimming off any foam that may appear.
Spread Hanks Chilli Jam on toasted sourdough, lay a thin layer on top of baby spinach or blanched spinach leaves, then top with the poached egg. Add cracked black pepper before serving.