Breakfast

Bread cups with poached egg and napoletana sauc...

Eggs served in edible cups mean fewer dishes! As seen on Expresso Morning Show or Afternoon Express, SABC3.

serves: 2-4

time: 10min

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

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.