Poached egg and cod
Ingredients
- 4 plum tomatoes, sliced
- 12 fresh basil leaves
- 1 tbsp balsamic vinegar
- 2 tbsp virgin olive oil
- 2 (150g/5oz) thick fillets of fresh cod, skinned
- 1 tbsp white wine or tarragon vinegar
- 2 large British Lion eggs
- sprigs fresh parsley, to garnish
- freshly ground black pepper
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