Breakfast

Poached Eggs

Poaching eggs is a delicate preparation with delicious results.  Some people shy away from poaching because they feel it is a difficult process

I’m hoping that after reading this recipe, poached eggs will become a staple in your kitchen as they are such a versatile dish and can be served even for dinner

One of the keys I found to making a great poached egg is adding vinegar into the poaching water

The white sets faster then the yolk, making an uneven cooking time.  The addition of vinegar slows that process down for more even cooking

Put 4 cups of cold water into a 2 quart pot along with 1 tablespoon of white vinegar

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Bring this to a rapid boil

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Next up we will need around 6 fresh sage leaves, 2 large eggs, 2 tablespoons of softened butter and one large slice of crusty bread

Putting the eggs into ramekins makes tipping them into the water much easier and helps develop more evenly shaped eggs

Also note, don’t leave the eggs out to long before poaching them, colder eggs seem to hold their shape better as well

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We are going to make a little sage butter for the toast

Rub a little additional butter onto a pan and place your sage leaves in over medium heat

Cook 2 minutes per side

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Once lightly browned, chop the sage up and add to your softened butter

Toast your bread and spread the sage butter on top

Now for the eggs

Tip them gently, one after the other, into the boiling water and cook for around 2 minutes

They will form little “ghosts”

I check the eggs using a slotted spoon around the 1 minute and 50 second mark as the time can vary slightly depending on the size of the eggs

We are looking for just firm

When the eggs have reached their desired doneness, gently remove them with a slotted spoon to a paper towel to dry off any poaching liquid

You can also remove and discard any wispy strands of egg whites for a more uniform egg

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Cut the toast in half and top each piece with and egg

Sprinkle with some kosher salt and ground black pepper

Using a knife gently slice the egg open

Yum!

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Enjoy!!!

Simply Sundays! ~ Poached Eggs

  • Servings: 1-2
  • Difficulty: Medium
  • Print

Ingredients

4 cups of cold water

1 tablespoon of white vinegar

 2 large eggs

6 fresh sage leaves

2 tablespoons of softened butter (plus additional for the sage)

1 large slice of crusty bread (toasted)

kosher salt and ground black pepper to taste

Directions

Put 4 cups of cold water into a 2 quart pot along with 1 tablespoon of white vinegar.  Bring this to a rapid boil

Rub a little butter onto a pan and place 6 sage leaves in over medium heat.  Cook 2 minutes per side. Once lightly browned, chop the sage up and add to your softened butter. Toast your bread and spread the sage butter on top

Crack two large eggs into separate small ramekins.  This will make it easier when placing them into the water.  Tip them gently, one after the other, into your boiling water and cook for around 2 minutes.  They will form little “ghosts”.  Check the eggs using a slotted spoon around the 1 minute 50 second mark as the time can vary slightly depending on the size of the eggs.  We are looking for just firm

When the eggs have reached their desired doneness, gently remove them with a slotted spoon to a paper towel to dry off any poaching liquid.  You can also remove and discard any wispy strands of egg whites for a more uniform egg

Cut the toast in half and top each piece with and egg.  Sprinkle with some kosher salt and ground black pepper. Using a knife gently slice the egg open

Pyrex 1 Quart Measuring Cup

Farberware Classic 2-Quart Saucepan

Lodge Cast Iron Round Griddle

© Simply Sundays 2016
All rights reserved

1 comment on “Poached Eggs

  1. A perfectly poached egg steals the show. This looks so delicious :))

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