1. Fill a large, shallow pot with 2 to 3 centimeters of water and bring it to a boil with the lid on.
2. Grease four heatproof ramekins (small baking dishes) with butter. Crack the eggs and place one egg into each ramekin. Top each egg with a small pat of butter, sprinkle with chives, and cover the ramekins. Poach the eggs in a hot water bath for 6 to 8 minutes.
3. Season the eggs to taste with salt and pepper just before serving and serve them with breadsticks.
Nutrition per serving
kcal: 103
Protein: 7 g · Fett/Fat: 8 g · Carbs: 1 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →