I've found a new way of poaching eggs - which works perfectly. Get a small bowl and a piece of cling film. Put the cling film into the bowl, with the edges all hanging over the edge. Put some salt and pepper in the bottom, and then break in the egg.
Now gather up the ends of the cling film, and twist so that you make a ball with your egg in it. Secure it close to the egg with one of those bag clips or a twist tie.
Drop the egg into a pan of gently simmering water, and leave it for 4 mins. When it's ready, lift it out and open up the cling film. For prettiest results, turn it over onto your toast, so the smooth, rounded part of the egg with the seasoning is on the top. Break open and enjoy!
Using a duck egg made this recipe 270 Cals, with 2 slices of warburtons small toastie.
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