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Poached Eggs with Roasted Capsicum Chunky Dip
Poached Eggs with Roasted Capsicum Chunky Dip

Poached Eggs with Roasted Capsicum Chunky Dip

2 Review(s)
Cook Minutes 15 Min
Prep : 5 minutes Cook: 10 minutes
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Makeover your eggs with this simple but tasty tip! Spoon over your choice of Mediterranean Chunky Dip to your favourite style of eggs – we guarantee you won’t be disappointed with this café-style meal!

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
120 g bag baby spich leaves
4 eggs
4 slices crusty bread, grilled or toasted
4 Tbsp Mediterranean Roasted Capsicum Chunky Dip
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Step 1
1. Heat a little oil in a frying pan over a medium heat. Add the baby spich leaves and turn leaves in the warm oil until they wilt.
Step 2
2. Poach the eggs in gently simmering salted water, until whites are barely set and the yolks still runny.
Step 3
3. Serve the grilled or toasted bread with the hot spich and top with poached egg. Spoon over the Mediterranean Roasted Capsicum Chunky Dip. Serve immediately.
Kraft Kitchen Tips!
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Try over your favourite style eggs such as scrambled or fried to add a delicious touch of herbs and cheese.
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