By Louise Oliver

A simple and speedy dish that sets you up for the day ahead. The tip I have found most helpful for a successful poached egg is to use the freshest eggs possible and I like the method given below. With so many techniques given, use the one that works best for you and enjoy your poached egg on a bed of steamed greens and maybe a slice or two of Puddledub bacon or toasted bread.


1-2 egg per person (as fresh as possible)
pinch of salt drop of vinegar (optional)
a handful of kale, shredded and any hard stalks removed
lemon juice or a couple of flakes of chilli


Half fill a medium saucepan with water and bring to the boil. Add a pinch of salt. Meanwhile, crack the egg into a small jug or bowl and add a drop of vinegar. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately slip the egg into the centre, lowering the jug a couple of centimetres into the water. Turn the heat down low, and cook for three minutes – you can use a timer to prevent overcooking.

Meanwhile steam or blanch your kale for a couple of minutes, remove from the heat and either add a squeeze of lemon , a sprinkle of chilli or a dash of mustard.

Drain the egg on kitchen paper, and serve on your bed of greens.

If you’re poaching it in advance, drop it straight into a bowl of iced water instead, or it will carry on cooking; to reheat, simply warm the egg through in a pan of gently simmering water.