Prova - ProvidoresTurkish eggs from changa restaurant in Istanbul - two poached eggs with whipped yoghurt and hot chilli butter.
This is what I had for breakfast today at The Providores! It was divine and we were very pleased to get a table as the queue is always very long to get inside. Once inside it was lovely and the service was fabulous - you can tell Kiwis own it as customer service is a priority as opposed to some British establishments who put that very low on the list.

In Italian prova means - try - so - you must try this place - I will definitely go back for other menu items and to try some of their New Zealand wines - my brunch parter was kiwi and was admiring their wine collection.


The three owners of The Providores created a unique dining experience in the heart of London’s Marylebone Village - the union of an award winning relaxed fine dining restaurant, and an all-day cafe and wine bar with one of the best breakfast offerings in London and the most delicious coffee. (from their website - am still on a mini typing ban!)

Get there for some great food and great service and to hear a lot of kiwi accents around you!

Get poaching

Not sure if Sicilians really eat poached eggs as I never had one in my life except for when I was an adult. Not sure if you can classify this as poached? My grandmother used to put eggs in a tomato sauce stew which she made with vegetables and meat in a shallow-ish pot. The egg was delicious as it soaked up the flavours of the stew and it was fully cooked.

The poached eggs I have had have been mainly in hotels where the chef at breakfast plops an egg into semi-boiling water with some vinegar in it, and it is then eaten with toast at breakfast and usually the inside is runny. So not sure if the Sicilian version can be called poached, will have to look it up. What do you think?

Well today Nat's from Sauf London (who is in town on a stopover before she hits Quebec for some amazing poutine and then the re-fried beans capital of the world - Mexico City) showed me how to make the perfect poached egg. We used rice wine vinegar from our Japanese friends as we only have balsamic vinegar in this house.


It's easy...boil water and add a few tsps of vinegar to the pot. Turn the heat low so the water is not bubbly boiling (as this breaks up the egg). Once the water is calm, stir up water and plop the egg into the little swirl of water that forms, it will envelop the egg and after a few minutes you will have a perfectly formed poached egg (as in the pic!). We made a great salad with onions, fresh corn, tuna and a poached egg for our late afternoon lunch.

It was filling and we weren't hungry but then dropped in on the Lio family and had home made lasagna! Mmm....there is always space for home made lasagna, non??!

I am going to make poached eggs more often now that I learned how to do such a simple thing...thx Nat!