POACHED EGGS IN PIPéRADE
Categories Egg Tomato Breakfast Brunch Poach Vegetarian Feta Bell Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy 10-inch skillet over medium heat. Add onion, bell peppers, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Season to taste with salt and pepper. Spread mixture evenly in skillet. Carefully break eggs over vegetable mixture, spacing evenly. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.
- Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pipérade with feta cheese and serve.
GRITS AND EGGS WITH PIPERADE
When someone cuts into the yolk of this poached egg, it's just stunningly beautiful. The egg is perfect, the sauce is just full of wonderful, Spanish flavors, and the grits? Oh, the grits are just right.
Provided by Hugh Acheson
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the grits: In a medium saucepan, combine the chicken stock, grits, sea salt, and butter and bring to a boil over high heat, stirring with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 30 minutes or until tender.
- For the tomato concasse: To peel the tomato, bring a medium pot of water to a boil. Prep the tomatoes by making an X at one end and trimming the other. Drop the tomatoes in boiling water for 10-60 seconds, depending on ripeness, then immediately place in an ice bath to stop the cooking. Peel the tomato skin away; then slice around the seeds and dice to make a traditional concasse.
- Make the piperade: In a medium saucepan, combine the olive oil, garlic, and shallots. Slowly cook over medium-low heat, making sure not to allow any color to develop, about 2 minutes. Add tomatoes, peppers, a pinch of sea salt, the bay leaves, and Espelette pepper. Continue to cook for 20 more minutes or until the consistency is much like a thick soup. While the piperade is cooking, finish the grits with heavy cream, stir, and then cover with a butter wrapper to prevent a film from forming on top. Set aside. Finish the piperade with a pinch of salt, Espelette pepper, and sherry vinegar. Cover and set aside to keep warm. (Remove the bay leaves prior to serving.)
- Poach the eggs: Pour 2 quarts of cold water into your poaching pot and bring to a simmer, until the temperature on a thermometer reads around 180 degrees F. Add distilled white vinegar and a pinch of salt to the water. Find 4 ramekins or teacups in your cupboard. Crack 1 egg into each ramekin. Swirl the water a few times with a large spoon. While the water is still swirling around, gently pour an egg into the water. Start the timer. We are going for 4 minutes for a soft yolk, but if you like firm yolks, go longer. When it's done, spoon the egg onto paper towels to drain; then season with a pinch of salt. Note: Poaching can be done with up to 4 eggs at a time.
- Plate the dish: Spoon grits onto plate and nestle a spoonful of piperade off to the side. Gently place the poached egg on top of the piperade. Finish with a sprinkle of Espelette pepper over the egg. Serve immediately.
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
EGGS POACHED IN PIPERADE
Piperade is a saucy mix of tomatoes and peppers from the Basque region of France and it is often paired with eggs. Serve with crusty bread and a salad for a nice light dinner.
Provided by Brookelynne26
Categories Breakfast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
- Spread mixture evenly in skillet and make 6 indentations in the mixture with the back of a spoon. Carefully break eggs into each indentation. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.
- Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pipérade with feta cheese and serve.
Nutrition Facts : Calories 458.6, Fat 30.6, SaturatedFat 9.6, Cholesterol 449.8, Sodium 1053.2, Carbohydrate 29.1, Fiber 6.2, Sugar 17.4, Protein 20.3
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