Poached Eggs on Toast with Olive Tapenade || Tess Ward

Perfecting poached eggs is not always and easy thing and a lot of people teach different methods of doing it. Because I was filming this video on a handheld and couldn't get all the poaching in shot, I have included the method in a step by step instruction below too. Poached Eggs on Toast with Olive Tapenade Ingredients 2 eggs 2 pieces of bread, of choice (I used sourdough) 50g black olives a tablespoon extra virgin olive oil alfalfa sprouts, or sprouted seeds Method Make sure your eggs are really fresh. Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into the water. Wait until the whites are fully cooked, before removing the eggs from the water Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto kitchen paper Place a dollop of the blended olives onto your toast and top with your poached eggs and alfalfa sprouts. Finally drizzle with a little olive oil, season with salt and pepper and enjoy. Tweet me using #theyeschef. Feel free to request some recipes or easy tips - I'm here to help! Subscribe for more upcoming videos and simple recipes, and check out my website at http://www.tessward.com/ SUBSCRIBE! http://bit.ly/YGngCU TWITTER! http://bit.ly/WjYQkB FACEBOOK! http://on.fb.me/13mbIbM A little bit more of the 'yes I can!' attitude is all that's needed to make delicious meals everyday of the week! Check back for more videos!