Poached Eggs with Herbs

(SERVES 2)

• 2 slices toast
• 15ml/1 tbsp low-fat spread
• 5ml/1 tsp chopped parsley
• 5ml/1 tsp chopped thyme
• 5ml/1 tsp snipped chives
• Freshly ground black pepper
• 15ml/1 tbsp vinegar
• 2 eggs

Spread the toast with 5 ml/1 tsp of the low-fat spread. Place on two warm plates. Melt the
remaining low-fat spread with the herbs and a little pepper. Fill a frying pan (skillet)
with water and add the vinegar. Bring to the boil, then reduce to a gentle simmer. Break
the eggs one at a time into a cup, then slide into the simmering water. Cook for the 3-5
minutes to your liking. Carefully lift out of the pan with a fish slice and place on the
toast. Pour the help `butter` aver and serve.

Serving suggestions: a small glass of pure orange juice; coffee or tea.