Burnt Bread Yellow Egg

There is nothing better than a runny yolk. And this was a good one. Without blowing my own trumpet I am top dog connoisseur in egg cookery. I can scramble, fry, boil but I can't pickle and I never intend to because pickled eggs create vomming incidents.

The white of the egg looks like road kill as I didn't have my correct poaching egg equipment (yes there is such a thing but only worthy egg makers know this) but the yolk was perfect so I'm not complaining .

Served it on a bed of mixed baby leaf salad and pea shoots with a light french dressing and a nice slice of seeded granary bread, that we will pretend I didn't burn and have to scrape cremated bits of bread in the bin.

Of course couldn't have the yolk without, low and behold, pepper and worcestershire sauce Lea and Perrins style.

Down in one.

Calories: 191