BRUNCH ESSENTIALS: POACHED EGGS AND TOAST
This is not a breakfast item... I serve this to my guests as a brunch item; typically, out on the porch on a nice Spring day. This dish is relatively easy to assemble, and the combination of the goat's cheese with the olive oil, and Kalamata olives, just provides the perfect accompaniment to a beautiful Spring day. Keep the...
Provided by Andy Anderson !
Categories Eggs
Time 15m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Place some water into a small saucepan, and heat up to a low simmer.
- 4. Place the sliced baguette in a toaster, and toast light brown.
- 5. Place a rack on the top rack and turn on the broiler.
- 6. Brush both sides with some olive oil, and place onto a baking sheet.
- 7. Add the slice of tomato.
- 8. Add the goat's cheese, and sprinkle with a bit more olive oil.
- 9. Add some freshly ground black pepper.
- 10. Place under the broiler, and broil until the cheese is bubbly and beginning to brown, about 1 - 2 minutes.
- 11. Remove from the oven, and reserve.
- 12. Crack the egg into a small bowl, and add to the lightly simmering water.
- 13. Cook until the white sets, and the yolk is still nice and runny, about 3 - 4 minutes.
- 14. Place the toast on a serving plate.
- 15. Add the poached egg, and break open.
- 16. Add the olives, and a dash of paprika.
- 17. PLATE/PRESENT
- 18. Serve while still warm, with a nice glass of chardonnay. Enjoy.
- 19. Keep the faith, and keep cooking.
BREAKFAST ESSENTIALS: SLOW POACHED EGGS & TOAST
I love eggs in all their varied expressions. Pan fried, poached, over easy, hard yolks, runny yolks... you get the idea. I love eggs. Full Stop. My goal was to produce a slow-poached egg in the shell, but not using the "traditional" method. What I came up with was a warm runny yolk, and silky whites that is absolutely...
Provided by Andy Anderson !
Categories Eggs
Time 50m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. The Journey: I began this journey using the standard temperature for slow-poaching an egg in the shell, and that is 140f - 145f (60c - 63c). And while this is the accepted temperature, I did not like the results. So, I began cooking the eggs, one at a time, upping the temperature by a few degrees for each test, while keeping the cooking time at 40 - 45 minutes. I finally stopped when I reached a target temperature of between 150f - 155f (65c - 68c).
- 3. The Science of Cooking an Egg: Did you know that the yolks and whites of an egg solidify at different temperatures? The whites solidify at 158f (70c), and the yolks solidify at 176f (80c). By maintaining my target temperature, I achieved an egg with a nice runny yolk, and silky whites. And that is exactly what I was after.
- 4. Gather your Ingredients (mise en place).
- 5. Place a rack into a pot and fill with water.
- 6. Chef's Tip: A bigger pot with lots of water will help maintain the stability of the temperature.
- 7. Over low heat, raise the temperature of the water to 150f - 155f (65c - 68c).
- 8. Add the eggs, and cook for 35 - 40 minutes.
- 9. Chef Note: A wire rack is not essential; however, it will keep the eggs off the bottom of the pot, and promote even cooking.
- 10. Chef's Note: Unless you are good about gauging temperature, a good thermometer is a must.
- 11. Chef's Tip: If the temp begins rising above the maximum temperature, throw an ice cube into the pot to quickly lower it back down.
- 12. PLATE/PRESENT
- 13. Crack the eggs open into individual containers, sprinkle on a bit of salt, pepper, and paprika, and serve with the toast sticks. Or you could serve them over polenta, rice, fish (salmon is nice), wilted greens, roasted vegetables, or spinach salad (the egg becomes the dressing). Enjoy
- 14. Keep the faith, and keep cooking
POACHED EGGS ON TOAST
I love poached eggs on toast, but never knew quite how to make them till I found these easy instructions in my 1979 Pillsbury Cookbook, a cookbook which I've had for many years.
Provided by Cindi M Bauer
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
- 2. Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
- 3. To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
- 4. Break eggs into 2 separate custard dishes.
- 5. When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
- 6. Cover the pan or skillet, and cook over low heat for 3 minutes.
- 7. Remove poached eggs with a slotted spoon or pancake turner.
- 8. Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.
BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS
Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
- Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
- Toast the bread, then top with the beans, eggs and pancetta, if you like.
Nutrition Facts : Calories 439 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 0.91 milligram of sodium
POACHED EGGS ON AVOCADO & FETA TOAST
Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!
Provided by Jamie Cullum
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 7
Steps:
- Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
- Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
- Pile the avocado and feta on the toast, then put a poached egg on top of each.
Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
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22 POACHED EGG RECIPES FOR ANY MEAL | BON APPéTIT
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Author Bon AppétitPublished Sep 2, 2015Estimated Reading Time 3 mins
- Perfect Poached Eggs. Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning. View Recipe.
- Toast with Green Garlic Confit and Poached Eggs. Three ingredients but infinite possibilities. View Recipe.
- Garlic Soup with Potatoes and Poached Eggs. For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.
- Cheesy Grits with Poached Eggs, Greens, and Bacon. Winter’s answer to the grain bowl, this feels super hearty and satisfying. View Recipe.
- Smoked Fish and Rice Breakfast Bowl. Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar.
- Breakfast Bowl With Sweet Potatoes and Turmeric Egg. Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.
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5/5 (1)Total Time 30 minsServings 4Calories 231 per serving
- In a (12-inch) skillet, bring a 2-inch layer of water (about 4 cups) to a low boil with vinegar. Break an egg into a bubbling area so the bubbles spin the egg and set the white around the yolks. Add remaining eggs, then turn down the heat and poach them so they scarcely bubble for 3 minutes or until desired degree of doneness. To test them, lift an egg with a slotted spoon and press with your fingertip: The white should be set with the yolk still soft. Transfer the eggs to a bowl of warm water. Trim strings from edges of each egg with kitchen shears, if desired.
- Spread 1 1/2 teaspoons butter over each bread slice. Place bread slices in a single layer on a heavy baking sheet; broil 3 minutes or until golden. Place one toasted bread slice on each of 4 plates; top each serving with 1/2 cup arugula and one egg. Sprinkle evenly with salt and pepper, and serve immediately.
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- Place potatoes onto a shallow baking pan and drizzle with a small amout of olive oil, about 2 to 3 teaspoons. Season with teaspoon of salt and pepper and 1 to 2 teaspoon of garlic powder, your preference.
- Place in the oven and roast for 15 to 18 minutes or until potatoes are fork tender. When done cover with foil to keep warm.
- While potatoes are roasting, prepare the bread for toasting with butter spreading on one side or you can leave plain and save yourself the calories.
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