Poached Eggs in a Bowl Recipe
Poached egg in a small bowl, the Sunday egg is easy to prepare. Many tips from professional chef Thomas Sixt.
- 1 bunch basil I take fresh basil for the eggs
- 4 pc eggs
- 4 pinches salt I use himalaya salt
- 4 pinches white pepper
- 2 pinches Cayenne pepper
- 25 g Butter
Preheat the oven to 120°C hot air and prepare a baking tray.
Wash the basil, shake dry and put some leaves aside for decoration. Finely pour the rest of the basil.
Beat the eggs in a bowl, add the basil, season with salt, pepper and cayenne pepper and stir with a fork.
Grease two soufflé moulds with butter and fill the prepared egg mixture into the moulds. Place the filled moulds on the baking tray and place in the preheated oven.
Let the eggs poach in the oven for 8-15 minutes.
Place the poached eggs with basil in the moulds on plates, arrange with basil leaves and serve quickly.