Ingredients
| white vinegar | |
| 2 thick slices sourdough bread (we use Daily Bread kumara sourdough) | |
| 4 organic eggs, room temperature cultured butter, room temperature flaky salt | |
| 4 salted anchovies chilli flakes chives, finely sliced | |
| 1 organic lemon, zest and juice |
I’m not a “signature dish” type of chef, and for years I have avoided that question entirely. But there are certain things about a breakfast that just shouldn’t be messed with. Here’s a dish that has been on our brunch menu from the first day we opened and will remain until the day we don’t. This dish is all about layering the ingredients in the right order. Timing is key, especially at breakfast.
Instructions
| 1. | Fill a large deep pot with water, add the vinegar and bring to a rolling simmer (just under a boil). |
| 2. | Turn the grill on to a high heat and have the rack close to the top. |
| 3. | Place the bread under the grill, then put the eggs into the simmering water to poach. |
| 4. | Butter the toast, take the poached eggs out of the water and dab them on a tea towel to absorb any residual water. |
| 5. | TO SERVE |
| 6. | Put two eggs on each piece of buttered sourdough. |
| 7. | Season each egg with salt then add an anchovy on top of each egg plus a small pinch of chilli flakes. |
| 8. | Cover the eggs with a healthy pinch of the chives and lemon zest. |
| 9. | Cut the lemon in half and squeeze the juice over the chives. |
Photography Jason Creaghan
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