How to make
Clean the vegetables and dice them.
Place a double layered sheet of cling film over a small bowl, with the edges hanging along the rim. Drizzle with olive oil to make sure the egg will not stick.
Arrange the diced vegetables and sprinkle with fresh parsley and salt.
Crack the egg carefully, and make a small pouch with the cling film, securing it with a string. Repeat with the rest of the eggs.
Bring a pot of water to a boil and dip the pouch in carefully. Cook for 6-8 minutes until the egg turns white.
Transfer into a bowl with cold water for 2-3 minutes and cut off the string.
Remove the cling film carefully using a fork and place the poached egg on a slice of toasted bread. Season with a pinch of paprika and serve.
