SHOPPING LIST: Cooking Skills: Eggs 1, Chapter 5 (Poached Eggs)

Eggs: the four recipes use 6 medium eggs (plus a few spares in case the first poach breaks) and the three experiments use about 6 more, so buy a box of 10 plus 2.
Choose Lion-marked eggs, as fresh as you can get.

Poached egg, strainer method (1 portion)
[ ] 1 medium egg, the freshest you have
[ ] 1 slice wholemeal bread
[ ] 1 tsp butter or a thin spread
[ ] Pinch of salt and pepper
[ ] Small sieve and a cup
    Cupboard check: butter or a thin spread, salt and pepper are probably already at home.

Swirl poached eggs (1 portion)
[ ] 2 very fresh medium eggs
[ ] 1 tsp white wine vinegar or distilled vinegar (optional)
[ ] 2 slices wholemeal toast
[ ] Pinch of salt and pepper
    Cupboard check: salt and pepper are probably already at home.

Poached egg and avocado toast (1 portion)
[ ] 1 medium egg, poached (strainer method)
[ ] 1 slice sourdough or wholemeal bread
[ ] ½ ripe avocado
[ ] Squeeze of lime or lemon
[ ] Pinch of chilli flakes, salt and pepper
[ ] 1 tsp mixed seeds (optional)
    Cupboard check: lime or lemon, chilli flakes, salt and pepper are probably already at home.

Poached eggs on greens with yoghurt-lemon sauce (1 portion)
[ ] 2 medium eggs
[ ] 100 g kale or spinach, stalks removed
[ ] 1 tsp olive oil
[ ] 1 small garlic clove, sliced
[ ] 2 tbsp Greek yoghurt
[ ] 1 tsp lemon juice, plus the zest of ¼ of a lemon
[ ] Pinch of chilli flakes, salt and pepper
[ ] 1 slice toast, to serve
    Cupboard check: chilli flakes, salt and pepper are probably already at home.