Poached egg 3 ways

If you like your eggs in the morning poached, you’ve come to the right place! Just a few recipe/ideas I wanted to share with the world, because they were delicious and well worth sharing. They’re all easy to mix and match with other ingredients, too – whatever you’ve got knocking about in your fridge and cupboard, really.

How to poach:
There are many ways to poach eggs – you can get those fancy egg poachers that do the job for you, but I tend to just crack and egg into a pot of simmering water, (egg-depth at least), and it does the trick quite nicely. Tip: crack your egg into a cup/glass/mug, then tip it into the water from as small a height as possible, (more like a sliding action than a dropping action), I find this gives you a little more control.

If you like your yolks runny, like me, poach the eggs until the whites have just turned opaque, which should take 2-4 minutes, then remove from the water. Drain excess water on a kitchen towel, then dress your plate with the eggy and enjoy a wonderfully runny yolk.

1) Smoky Eggs & Ham (Sam I am)

Ingredients:

  • Fresh, lightly-toasted bread roll
  • Scraping of dijon mustard
  • Thin spreading of butter
  • 2 slices wafer thin ham
  • 1 poached egg
  • Smoked paprika
  • Salt & pepper

IMG_9474

2) Eggs in spicy tomato sauce

(GF)(Veggie)(This one takes a little longer to make)

Ingredients:

  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 tin of tinned tomatoes
  • stock cube (optional)
  • 1/2 tin frozen petit pois (and/or any other vegetables of your choice)
  • 2-3 eggs
  • Smoked paprika
  • Dried chilli flakes
  • few spoonfuls sour cream

Method:
(Serves 2-3)

  1. Sweat off your onions & garlic with a shot of oil in a pot until the onions have gone translucent.
  2. Add in the entire can of tomatoes, then, using the same tin, fill it half up with water (now’s the point to add the stock cube) and throw that into the pot. (Don’t throw your tin away yet!) Add the smoked paprika and chilli flakes. Stir everything up and keep it at a simmer, stirring occasionally so the bottom doesn’t burn, until it has reduced down to a thicker stew-like consistency. This will take around 10 minutes.
  3. Fill the tin half full of frozen petit pois and add them to the mix. They will not need cooking, and will simply thaw in the tomato stew.
  4. Now’s the time to season with salt and pepper.
  5. Now for the eggy part. (I find it easier to crack your egg into a class, then pour the egg into the stew from there.) Pour your egg into a section in the tomato mixture, while the hob is still on. Repeat with another egg into a free space in the stew. If your stew is a little thick, make a dip in the mixture with the back of a ladle to make a little bed for your egg to rest in. Place a lid on the pot and leave the eggs to poach in the tomato sauce for 2-4 minutes.
  6. Remove the pot and serve up in bowls. Plonk in some sour cream (you’ll need lots if you made it very spicy, like I did!) and enjoy 🙂 Perfect with some toasted baguette.

3) Clean eggs with Parma ham
(GF)

Ingredients:

  • Handful watercress/roquette leaves
  • 1 slice Parma ham
  • 1/2 sliced avocado
  • 1 poached egg
  • Sprinkle of spring onions & coriander
  • Squeeze of lemon
  • Salt & pepper
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