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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
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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How do I make it ?
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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!
Try over your favourite style eggs such as scrambled or fried to add a delicious touch of herbs and cheese.
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