Lyndey says “I have never forgotten having eggs poached in olive oil in the Clare Valley. I have always wanted to reproduce them”. These are delicious and not at all rich or greasy.
Lyndey’s note: The oil temperature should not drop below 80°C or exceed 90°C during poaching. Oil may be filtered and re-used.
Recipe by Lyndey Milan from The Australian Women’s Weekly, October 2002