Prawn Cocktail

Place a poached egg on the prawns mixed with mayonnaise flavoured with ketchup and a little cognac. Serve in a small dish with some leaves of green salad and a thin slice of lemon.

Cantonese rice

To perfumed boiled rice add some diced ham, prawns, sweet corn, peas and a PRESTO egg cut into cubes. Can be served hot, seasoning the dish with a few shakes of soya sauce.

Rollmops and potatoes with shallots

Arrange the poached egg on potatoes cut into slices and seasoned with shallot mayonnaise. Add the rollmops fillets and a few slices of onions and gherkins.

Gésiers salad

Place a warm MEDIUM PRESTO poached egg on a bed of curly escarole salad leaves seasoned with balsamic vinegar vinaigrette and sprinkle with hot gésiers and garlic croutons.

With cereal and olive oil

Follow the instructions on the packaging to swell the cereal grains (as for couscous). Sauté quickly in olive oil onions, tomatoes, courgettes and a clove of garlic. Mix with the re-hydrated cereal, adding a few pieces of diced celery stalks. Serve with a heated poached egg.

Provençale

Place the heated poached egg on a bed of onion, sweet peppers, courgette and tomato, all of them finely cut and seasoned with herbes de Provence then sautéed quickly over a hot flame.

Florentine

Place the MEDIUM PRESTO poached egg on a bed of leaf spinach seasoned with butter heated until it turns a light brown colour and with nutmeg. Top lightly with béchamel sauce. Sprinkle with grated cheese and melted butter and place under a hot grill.

Lasagne carbonara

Place the poached egg on a bed of lasagne with a cream sauce lightly flavoured with shallots softened in olive oil and cubes of cooked smoked bacon. Sprinkle with grated parmesan cheese.