Thursday, December 6, 2012

Poached Eggs over Toast with Greens

Poached Eggs over Toast (Greens or Salad, optional)


Poached eggs just make me smile.  They are so delicate and jiggly.  Somehow they elevate greens, toast or a salad making you feel like you are eating at a restaurant with three Michelin stars.  There are a gazillion opinions on how to poach an egg and whether or not to add vinegar to the water to firm up the whites.  Whatever you decide, don’t be intimidated and maybe you’ll find that poaching eggs becomes a relaxing tradition in your weekly meal prep.

1 egg*

Water or milk for simmering
Splash of white vinegar (optional)
Pinch of salt
Sauteed greens (chard, spinach, asparagus) or green salad
2 pieces buttered toast (one cut into thin “soldier” slices)

  1. Using a shallow saucepan, add a few inches of water or milk.
  2. Bring water (or milk) to a boil over high heat then immediately lower to medium heat.  You don’t even want the water to simmer, you just want the bottom of the pan covered with tiny bubbles. Add a splash of vinegar here.
  3. Crack the egg into a small ramekin or measuring cup. 
  4. Now, stir the hot water in a circular motion creating a bit of a whirlpool in the middle. 
  5. Slide the egg into the middle of the whirlpool.  Don’t panic, some of the egg white will have flown off.  You can gently nudge a few edges back onto the egg, but don’t disturb the egg too much!
  6. Set the timer for 4 minutes.  After 4 minutes, gently remove egg with a slotted spoon.  Transfer to a folded paper towel to remove excess water.
  7. Lay the egg on the toast, your favorite sautéed greens, or salad.  Make a small cut with a knife and gently open the egg.  The yummy, golden yolk will grace the food with its creaminess.
  8. If you have the extra toasty “soldiers”—attack away!  Then, when you’re done torturing the yolks, smoosh the rest of the egg into the bottom piece of toast with the back of your fork, sprinkle with salt and pepper, and enjoy like an open-faced sandwich.

*If you need to serve several people: Prepare them the same day.  Preferably an hour or two before you need them. Poach as many eggs as you need ahead of time, tranferring each egg to a paper towel on a tray.  If preparing them very early, cover and refrigerate.  To reheat, put them back in hot water for a minute.  Do not boil.  Voilá!

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