Spicy Gochujang Poached Eggs

Gochujang is a Korean chili sauce, which has a sweet fruity, almost citrus taste alongside the spice of the chili. It's a great addition to many dishes - here, use it to pimp up some poached eggs and make a simple weeknight supper much more interesting.

Ingredients for one:
- 2 thick slices of sourdough bread
- 2 eggs
- Lashings of gochujang
- 1 spring onion, chopped
- 1 red chilli, finely chopped
- A few sprigs of fresh coriander, roughly shredded

Crack the eggs in to separate small bowls with a drop of vinegar in the bottom of each. This helps to keep the eggs together when you drop them in to the hot water.

Bring a pan of water to boil for the poached eggs. Use a ladle or spoon to stir the boiling water with one hand, and with your other hand, carefully slide the eggs from the bowls in to the centre of the spinning water, one at a time.

Leave to poach for 2-3 minutes, until the whites have turned opaque. Take them out as soon as you think they are ready so that the yolks stay runny.

Meanwhile, toast and butter the bread. Put the toast on your plate, top with the poached eggs, then drizzle the gochujang over the top. Sprinkle the chili, coriander and spring onion over the top, then tuck in!