Name: Cabbage leaf wraps with crispy pork
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: pork rashers 4,teriyaki sauce 1⁄4cup,baby red cabbage 1 head,radishes, sliced 8,sambal oelek 1T,Rice noodles, cooked to package instructions ,Sesame seeds, for garnishing

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Cabbage leaf wraps with crispy pork

15 minutes

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“Clingwrap” eggs

10 minutes

“Clingwrap” eggs

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

4 organic free-range eggs
2 t Italian parsley, finely chopped
2 t chives, finely chopped
1 red birds-eye chilli, thinly sliced
4 t crème fraîche
Sea salt, to taste
2 T Woolworths ghee
4 slices Woolworths multiseed bread

Method

Double line a mug with clingwrap sprayed with cooking spray and spray again once the mug is lined. Break an egg into the mug and top with a little parsley, chives, chilli and 1 t crème fraîche. Gather the edges of the clingwrap together and twist. Secure with a rubber band or make a knot with some extra clingwrap.

Bring a deep saucepan (so that the egg doesn’t touch the bottom) of water to the boil. Reduce the heat and place the egg into the water. Cook for 6 minutes, then remove the clingwrap. Repeat with the remaining eggs.

Melt a little ghee in a nonstick pan over a high heat and toast the bread on both sides. Serve the poached eggs on the bread, seasoned with salt.

Cook's note: I find this the easiest way to control poached eggs – they turn out perfectly every time.

Discover more egg-citing egg recipes here.

This is a test recipe

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“Clingwrap” eggs

Ingredients

Method