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.
To serve:
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.
Serves 2.
I have been a long time obsessive about your chilli jam - in fact when i was home with my kids i ate it every day for 2 years!
I had the pleasure to call and talk to you to tell you I found your jam to be the best I ever had the pleasure to eat.
I have been buying and enjoying Hanks Marmalade for a decade or two. It is fantastic !!
We are very proud to announce a selection of Hank's Jams including our Pear & Vanilla Jam (R.P.A. endorsed Jam for those on the Elimination Diet.) will soon be stocked in Healthy Life stores nationally.
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28 Cross Street Brookvale NSW
T + 61 2 9905 9554
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