Cold water
Salt to taste
4 eggs
4 tablespoons of butter
2 tablespoons of manjericão
1 tablespoon of lemon juice - 15 ml
Cold water
Salt to taste
4 eggs
4 tablespoons of butter
2 tablespoons of manjericão
1 tablespoon of lemon juice - 15 ml
Bring a non-stick skillet with 5 cm of cold water to a simmer
Add salt to taste
Just before the point of boiling, gently crack each egg
Cover the skillet and turn off the heat
After 4 minutes, remove the eggs using a slotted spoon
Finish by trimming the whites
Melt the butter or margarine with manjericão over low heat
Combine the poached eggs and lemon juice
Aquece well and serve
Serve in 4 portions
Note: Serve the poached eggs with, for example, a carrot and lettuce salad.
