For the pumpkin seed oil breakfast egg, line 8 soup cups with a larger piece of cling film and drizzle each with a splash of vinegar.
Carefully slide 1 beaten egg into each cup, making sure not to damage the yolk.
Twist foil into a small bag and seal tightly, preferably with string.
In a large pot, bring water and remaining vinegar to a boil.
Put the sachet in and let the eggs boil just below boiling point (at 90 oC) for 5 minutes.
Gently remove 2 poached eggs from the foil into deep plates, drizzle with pumpkin seed oil and serve with fleur de sel and freshly ground pepper.
Preparation Tip:
Do not leave the eggs in the water too long, they should still be creamy and waxy inside.
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