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Bread cups with poached egg and napoletana sauce

Bread cups with poached egg and napoletana sauce recipe

bread cups with poached egg and napoletana sauce
Serves

Serves

Time

Time

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Ingredients
    • 8 slices white bread
    • 50 ml (50 g) Clover Mooi River Butter, melted
    • 8 eggs
    • salt and freshly ground black
    • pepper to taste
    • To serve
    • ready-made Napoletana sauce
    • freshly chopped mixed herbs to taste
Method

    Preheat oven to 180°C.

    Remove crusts from bread and cut into rounds with a large cookie cutter.

    Butter both sides and press into the holes of a muffin pan.

    Bake in oven for 8 - 10 minutes or until bread is golden brown and toasted.

    Meanwhile, soft poach the eggs and warm the Napoletana sauce.

    Remove the bread cups from the pan.

    Spoon an egg into each cup, drizzle the egg with the sauce and sprinkle the herbs over.

    Divide between 4 plates and serve immediately.