( SERVES 2 )
- Place about 5mm of water in a non-stick frying pan. Add 1 tablespoon of the canola oil. Bring to a simmer.
- Lightly oil 2-3 medium-large biscuit cutters. Place in the pan.
- Gently break each egg into the biscuit cutter moulds. Hold the egg in place with the shell until it starts to set. Poach gently for 1 minute. Cover and continue cooking for another minute. Remove the lid and continue cooking until the white is set.
- Using a fish slice, lift each egg onto a serving plate and remove the biscuit cutter.
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