A great lazy morning breakfast dish, or a light lunch. This meal is great when served with a light leafy salad. To poach the eggs in a frying pan, fill about three inches high with water, along with two tablespoons of Vinegar. Bring to the boil, swirl the mixture around … [Read more...]
Poached Eggs on Smoked Haddock with a hot Caper dressing
Capers are the buds of the Capparis Spinosa, or the Caper Bush. These buds are very common amongst most of the Mediterranean, and they are usually eaten after being pickled. The French Variety used here are smaller, and packed in Salt, as opposed to the brine. They’re also … [Read more...]