1
Or you may poach the eggs and slide them into the pate.
2
Heat a platter, butter the toast, put it on the hot platter, and poach the eggs.
3
Now poach the eggs.
4
Aunt Amy looked up in mild surprise as she hurried into the kitchen in time to butter toast and poach the eggs.
5
Poach the eggs, and heat the other ingredients for the sauce.
6
Poach the eggs and then lift on a napkin to drain.
7
Poach the eggs by bringing a large pan of water to the boil.
8
Poach the eggs carefully and lay them on the sauce.
9
Poach the eggs in deep water.
10
Poach the eggs in the saucepan of simmering water for 2-3 minutes until set but still soft.
11
In all honesty, the trickiest part of it is poaching the eggs - everything else is pretty much just standard soup making: chop, boil, blitz.