Method

1. In a large saucepan, add water until about 8cm deep. Add vinegar. Bring to the boil and then reduce so the water is simmering.
2. In a small bowl, crack an egg. Using a wooden spoon, gently stir the water with a wooden spoon so it makes a whirlpool.
3. Next slide each egg in. For soft poached eggs, cook for 2-3 minutes and for firm, cook for 3-4 minutes.
4. Once cooked to your liking, remove egg with a slotted spoon.
5. Repeat the same process from step 2 with the other egg.
6. Serve eggs on 1 slice of sourdough or low carb toast. Drizzle over 1 tbsp of basil pistou. This recipe also goes well with a side of grilled tomatoes or tomato salsa.

For the basil pisou:

1. Using a mortar and pestle (or food processor) crush basil, oil, garlic, lemon rind and salt until combined a paste is formed.
2. Transfer to a bowl, cover with plastic wrap and store in the fridge until required. Pistou will keep for several days.

Makes half a cup. 1 serve = 1 Tbsp. Makes 6 serves