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Poached egg in a bowl served with basil, tomatoes and bread rolls.
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5 from 22 votes
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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: eggs
Cuisine: German Recipes
Keyword: breakfast, glutenfree
Servings: 2
Calories: 209kcal
Author: 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.