Poached Eggs with Sriracha creme fraiche

This might seem like a bit of a strange recipe but it was absolutely delicious, apologies for the poor photo I decided to try and poach my eggs in an egg poacher to save faffing with a pan so they came out a little wedge shaped…not the most attractive of poached eggs but they tasted great.

Ingredients:

• 2 British Lion Eggs
• 2 slices of thick cut bread
• Butter
• 1 tablespoon creme fraiche
• Big squirt of sriracha sauce.

Method

• Mix the sriracha with the creme fraiche, set aside
• Poach your eggs, how ever you prefer, you could use Delia’s method or Jamie’s
• Toast and butter your bread
• Top the bread with the eggs
• Spoon a dollop of the sauce over the top. Enjoy!