Ingredients
- 4 eggs
- 500 ml water
For Serving
- Olive oil
- Salt
- Oregano
- 4 slices of bread
Instructions
- Prepare the Water:
In a wide and shallow saucepan, bring the water to a gentle boil over medium heat. - Cook the Eggs:
Once the water begins to bubble, carefully crack each egg into the hot water one at a time. - Poach the Eggs:
Let the eggs cook for 3-4 minutes without covering the saucepan or stirring, to avoid breaking the eggs. - Serve:
Using a slotted spoon, gently remove the eggs from the water and place them on the slices of bread. Sprinkle with salt, oregano, and drizzle generously with olive oil.
A Simple Delicacy from Corfu!
This Corfiot-inspired poached egg recipe brings rustic flavors to your plate with its simplicity and charm. Perfect for a quick, wholesome breakfast or light lunch, these eggs are best enjoyed with a touch of extra virgin olive oil and freshly baked bread.
