To me a poached egg on toast is a quick and easy breakfast.
Some people seem to think that poaching eggs is difficult, but it's actually quite simple once you know a few tricks of the trade.
For the perfect poached egg, bring a saucepan of water (about three inches deep) to a brisk simmer, that means lots of bubbles rising from the bottom of the pan and gently breaking the surface of the water, not a rolling boil. Add a teaspoon or two of white vinegar to the water. You won't taste the vinegar, but it helps the egg white to solidify rather than spreading out into the water.
Break an egg into a shallow bowl or cup. When the water is simmering, swirl the water in a circle with a spoon and gently slide the egg into the water (swirling the water also helps the egg white come together). If you're doing more than one egg slip them out of the cup into the water one at a time; don't swirl the water. Cook the egg until the yolk is just barely firm but still jiggles a bit (lift egg gently out of the water with a slotted spoon to check if it's done). With the slotted spoon, remove the egg from the water. Here are some ways to showcase your poaching skills for breakfast, brunch or a light supper.
Portobello Eggs Benedict With Hollandaise
2 large egg yolks
1 Tbsp warm water
1 scant Tbsp fresh lemon juice
1/8 tsp sea salt
A dash of Tabasco sauce
5 Tbsp butter
4 large portobello mushroom caps
4 slices back bacon
2 Tbsp vegetable oil
4 large eggs
Chopped chives or green onions for garnish
To make Hollandaise sauce, melt the butter in a microwave. Place egg yolks, warm water, lemon juice, Tabasco sauce and salt in a blender. With the blender running, slowly pour in the melted butter through the opening in the blender lid until mixture thickens; set aside.
Preheat oven broiler. While broiler is heating, fry the bacon until browned on both sides and at the same time bring a saucepan of water to a simmer for the poached eggs. Brush the mushrooms on both sides with the vegetable oil and broil each side for about three minutes or until mushrooms are cooked through. Poach the eggs while the mushrooms are broiling. Remove mushrooms from the oven and top each with a slice of bacon, a poached egg and about two tablespoons of Hollandaise; garnish with chopped chives. Makes four servings.
Huevos Playa Blanca
2 firm, ripe avocados, cut in half, pits and peel removed
2 large roma tomatoes, diced
1 Tbsp fresh lime juice
2 Tbsp chopped cilantro
1 Tbsp finely chopped red onion
A pinch each of sea salt and ground cumin
¼ cup panko breadcrumbs (crisp Japanese beadcrumbs available in most large grocery stores)
4 large eggs
Salt and freshly ground black pepper
Small flour tortillas (optional)
Preheat oven to 400º F. In a small bowl, mix together the tomatoes, lime juice, cilantro, onion and cumin; set aside. Cut a thin slice off the bottom of each avocado half so they'll sit upright.
Place avocado halves on a small parchment-lined baking tray; fill each one with one-quarter of the tomato salsa and sprinkle with the panko crumbs. Bake for six or seven minutes until avocados are warm and crumbs are browned. While avocados are baking, poach the eggs. Top each baked avocado half with a poached egg; add salt and pepper to taste. If desired, warm tortillas in the microwave and serve alongside for dipping into the egg. Makes four servings.
Mushroom and Kale Hash with Poached Eggs
2 large Yukon gold potatoes, peeled and cut into half-inch cubes
1 medium onion, chopped
1 clove garlic, minced
1 lb small mushrooms, preferably brown cremini
1 large bunch of kale, washed, tough stems removed, and then coarsely chopped
Olive oil
Salt and freshly ground black pepper
1 Tbsp chopped fresh basil
4 large eggs
Bring a medium saucepan of salted water to a boil. Add potatoes and cook until just barely tender, about eight minutes; drain.
In a large skillet, heat about two tablespoons of olive oil over medium-high heat; add the potatoes and cook, stirring, until potatoes are browned and crisp. With a slotted spoon, remove potatoes to a plate and keep warm. Reduce heat to medium; add the onions and garlic and cook until soft. Transfer mixture to the plate with the potatoes and keep warm. Heat another tablespoon of olive oil in the same skillet; add mushrooms and kale and stir-fry until mushrooms are golden and kale is tender, about another five to eight minutes. While mushrooms and kale are cooking, poach the eggs. Add the potato and onion mixture back to the skillet and stir until combined and all ingredients are hot, then stir in fresh basil.
Taste hash and add salt and pepper as desired. Spoon one-quarter of the hash into each of four shallow bowls and top with a poached egg. Grate pepper over each egg. Makes four servings.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
