Toast and bread stick brunch with isigny bio butter, no-cook marmalade and poached egg

Ingredients

For the no-cook orange and date marmalade

Preparation

Blend the marmalade ingredients. Place a saucepan on the heat with water and a splash of vinegar. Break the egg into a bowl.

Once it starts to boil, stir the water with a whisk to create a whirlpool and place the egg into the centre. Cook for 30/40 seconds or to the desired cooking point. Remove and thoroughly drain off the water.

Toast the bread and spread it with butter. Spread one of the slices of toast with marmalade and cut the other into strips.

Serve with the egg with a pinch of salt on top.

Notes: The marmalade can also be made with the same amount of dried apricot or fig, in which case, leave them to soak until they double in size.