Poached Eggs with Red Capsicum Garnishing Pearls and Red Pepper Finishing Vinegar

Difficulty:  Easy
Time:  10 minutes
Serves:   1


  • 2 extra large eggs chilled
  • 1 x 125g Red Capsicum Garnishing Pearls
  • 1 x 265 Red Pepper Finishing Vinegar
  • 1 thick slice of sour dough bread
  • 30ml Extra Virgin olive oil ( I recommend Grampians Olive Co “Organic” or “Robust”
  • Picked soft green herbs like tarragon, chives, or parsley


  • Fill a small pot 100ml deep and bring to the boil,                                                                            
  • Note each egg requires 350ml of water, so it you are cooking 4 eggs you will need 1.4 litres
  • Toast the bread to medium golden brown and drizzle with EV olive oil
  • Once the water has boiled, reduce the heat on the pot so there are no bubbles rising in the water.
  • Crack and lower each egg into the water and leave undisturbed for 2.5 minutes
  • Place the toast onto warm plate
  • Raise the egg with slotted spoon and check the whites are cooked, if they are transfer to toast
  • If not, return to water for another 30 seconds
  • Repeat with other eggs if you have cooked more than one egg.
  • Top with the Red Capsicum Garnishing Pearls and the herbs
  • Drizzle with the Red Pepper Finishing Vinegar and a little EV olive oil.

* Additions to this can be your favourite cheese, bacon, avocado, grilled asparagus, smoked salmon.