Prepared in an Egg Poaching Pan
This specially designed shallow pan
features a formed insert for preparing perfectly poached eggs four at a time, and comes with a matching glass lid to lock in heat and moisture.
To make the tapenade:
Blend all the ingredients together to make a coarse paste.
To make the hash:
Heat the olive oil in a Stainless Steel Sauté Pan over a low to medium heat.
Add the potatoes and the onions and stir-fry for 5 to 6 minutes until they begin to brown.
Add the aubergine and the courgette and stir-fry for 4 to 5 more minutes.
Finally, stir in the cherry tomatoes, herbs and seasoning to taste. Put on the lid and cook over a low heat for a few more minutes until the tomatoes have softened but not lost their structure. Turn off the heat, allow to stand for 2 minutes before turning out into a serving dish and keep warm whilst you cook the eggs.
To poach the eggs:
Place approximately 500ml of water into the Egg Poaching Pan and put on the lid. Bring to a simmer over a low to medium heat.
Once the water is simmering and steam has appeared, remove the lid and crack the eggs into the poaching cups. Replace the lid and poach for 3 to 3½ minutes for a soft-poached egg and 4 to 4½ minutes for a firmer egg.
Reduce the heat as necessary to maintain the steam with a simmer. Do not allow the water to boil vigorously.
Remove the insert and place onto a heat-proof surface. Gently ease out the eggs one by one using a small silicone spatula and place on top of the vegetable hash.
Add a spoon of the red pepper tapenade to each egg and sprinkle with the fresh parsley.
Allowing the pan to stand with the heat off for a couple of minutes after cooking will help to release the
tasty caramelized vegetables from the base of the pan.