- 2 cans baby eels
- 4 eggs
- 1 slice of fried bread
- Olive oil
- Maldon salt
- Pach the eggs in their shells at a temperature of 62.5 º for 43 minutes. Remove the eggs the from water with a skimmer, remove shell and serve.
- Heat the tinned eels in a bain marie over a low heat for 3-4 minutes and serve with the eggs.
- A small cubes of toasted bread and a few flakes of salt. Serve.
If you don’t have a speacial poached egg machine, poach them in the traditional way in lightly boiling water for 3-4 minutes.