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I love poached eggs… Strangely threatening to attempt for the first few times, but a wonderful and ‘easy’ meal once you’ve mastered the tricks. Being home sick for a second day running, I had a few extra minutes upon waking up to indulge myself with a decent breakfast… I’d decided that I wanted a little something extra for flavour and in so doing stumbled on a great little combo:

Put hot water in a small pot, and bring to the boil with a dash of salt and white vinegar. At the same time, throw a medium flame under a small frying pan.

Drop your two eggs in with care and hope they don’t break or combine (depending on your taste for poached eggs, about 2 1/2 or a dash more minutes should give you firm whites and runny yolks). Drop a dollop of butter into the pan and grate a decent handful of zucchini onto the butter. Mix it through reasonably well and get your bread toasting. Throw a small dollop of leggos (tomato pasta sauce) or similar into the buttered zucchini… in this case, less is more… and stir through.

Drop the poached eggs onto the toast and fork them to spread. A smidge of salt and a grinding of pepper and then place your zucchini masterpiece on top. Finish with a grating of cheese and enjoy with a newspaper and a glass of Booyah-Jimmy (3/4 Juice of Orange, 1/4 cranberry juice)…

Smashing!