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Poached Eggs with Couscous and Asparagus

Poached Eggs With Couscous and Asparagus

This vegetarian dish has it all. You’ll have to poach a few eggs, steam some couscous, saute asparagus, and prepare an egg yolk sauce. It is not an easy recipe, so beware. You’ll need some patience and attention when following the steps.

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Ingredients Needed for Poached Eggs With Couscous and Asparagus

4 teaspoons olive oil
3 garlic cloves, minced
25-30 asparagus stalks
10 ounces couscous
salt
4 teaspoons vinegar
4 eggs
4 egg yolks
â…“ cup melted butter
pepper
1 tablespoon lemon juice

How to Make Poached Eggs With Couscous and Asparagus

  1. Heat 2 teaspoons of olive oil in a pan over low heat and add the garlic. Cook and stir until tender.
  2. Add the asparagus, cover with the lid, and cook for 6-8 minutes.
  3. Add the couscous to a stainless steel mixing bowl, pour 1/2 cup of water over it and shortly mix using your hands to infuse the grains. Set aside for 5 minutes until the water is absorbed.
  4. Fill a cooking pot halfway with water and bring it to a boil.
  5. Place the couscous bowl on top, season with salt, and drizzle with the remaining olive oil.
  6. Cook and stir for 10-12 minutes.
  7. Fill a pot halfway with water, add 2 teaspoons of vinegar, and poach the 4 eggs. Set them aside.
  8. Fill a pot halfway with water and bring it to a simmer. Place a heat-proof bowl on top and add the egg yolks. Beat them using a whisk while bain-marie them.
  9. Add the remaining vinegar and whisk it in. Do the same with the melted butter. Season with salt and pepper in the process.
  10. Remove the bowl from the bain-marie, add the lemon juice and whisk it in.
  11. Serve the couscous on a bed of asparagus, top with poached eggs, and season with yolk sauce.
poached egg with vegetable skillet

Poached Egg With Vegetable Skillet

This hearty, flavorful dish works great as a filling breakfast and also as dinner or lunch, too. Liven up the veggie hash a bit with grapes, ginger, and chili. Pair them with a no-oil, oregano flavored mayonnaise and don’t forget to poach an egg.

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Ingredients Needed for Poached Egg With Vegetable Skillet

For the vegetable skillet:

2 tablespoons of coconut oil
1 onion, diced
1 tablespoon ginger, grated
1 sweet potato, cubed
salt
pepper
1 tablespoon red chili
½ cup water
4 ounces of Brussels sprout, halved
2 ounces of red grapes
2 tablespoons of fresh parsley, chopped

For the sauce:

2 egg yolks
2 tablespoons of lemon juice
1 fresh oregano sprig
salt
pepper

For the poached egg:

2 eggs
fresh parsley for garnishing

How to Make Poached Egg With Vegetable Skillet

  1. For the vegetable skillet:Add the coconut oil, onion, and ginger to a skillet over low heat. Cook and stir until onion starts getting tender.
  2. Add the sweet potato, season with salt and pepper, and cook for 15 minutes while stirring occasionally.
  3. Add the red chili and water, then cover with a lid and simmer for 10 minutes
  4. Add the Brussels sprouts, grapes, and fresh parsley. Cook for 1 minute more and remove from heat.
  5. For the sauce:Add the yolks to a bowl and start whisking as you add the lemon juice. Whisk until smooth.
  6. Now, bain-marie the yolk-lemon juice mixture: transfer the yolk-lemon juice mixture to a heat-proof bowl if you were not already using one. Fill a slightly smaller pot halfway with water and bring it to a gentle boil over medium heat. Place the larger bowl on top and cook while whisking until the mixture starts thickening. Also, add the oregano and season with salt and pepper in the process. Remove from heat.
  7. For the poached egg:Fill a pot halfway with water and bring it to a gentle boil. Add the egg and cook it until the yolk whitens.
  8. Serve the vegetable hash and poached egg topped with sauce and garnished with fresh parsley.

Beef and Potato Patties With Poached Egg

A good patty isn’t necessarily 100 per cent meaty. In fact, it’s a healthy idea to cut down on the meat and fill up on the veggies. So, make these beef and potato patties with poached eggs and serve them as healthy burgers: with burger buns, yogurt, and tabasco sauce.

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Ingredients Needed for Beef and Potato Patties With Poached Egg

5 ounces of beef tenderloin
3 potatoes, medium size
2 teaspoons of mustard
1 cup breadcrumbs
1 cup flour
4 eggs
2 tablespoons of milk
vegetable oil
3 tablespoons of yogurt
1 teaspoon tabasco sauce
4 cups of water
salt
1 tablespoon white wine vinegar
1 teaspoon olive oil
3 burger buns s, halves/halved, toasted
thyme

How to Make Beef and Potato Patties With Poached Egg

  1. Peel the potatoes and cut them into medium cubes.
  2. Bring a large pot of water to a boil and cook the potatoes until soft. Strain the water and mash the potatoes. Put them in a medium bowl.
  3. Chop the beef tenderloin into small pieces. Add them in the same bowl with the mashed potatoes.
  4. Add the mustard and the breadcrumbs. Mix the ingredients in the bowl.
  5. Beat one egg with milk to make some egg wash.
  6. Shape 6 round balls from the potato and beef mixture. Coat all of them, one by one, with flour, egg wash, and breadcrumbs.
  7. Flatten them with your hand, making them look like patties.
  8. Heat a large amount of vegetable oil in a deep skillet, on high heat.
  9. Deep fry the patties until golden-brown.
  10. When ready, lay them on a paper towel, to absorb the excess fat.
  11. In a small bowl, mix the yogurt with tabasco sauce.
  12. Make poached eggs:
  13. Fill a saucepan with water and place it on the stove, on medium heat.
  14. Add a pinch of salt, pour the white wine vinegar and the olive oil, and bring the liquid to a boil.
  15. Crack one egg in a separate ramekin or cup, and gently pour it in the saucepan.
  16. Use a spoon and create a gentle whirlpool that will help the egg white wrap around the yolk.
  17. Cook the egg for about 2 (really soft egg) to 4 (soft to firm consistency) minutes.
  18. Remove the egg with a slotted spoon. Do the same with the remaining 2 eggs.
  19. Serve 2 patties and one poached egg with one burger bun. Top with one tablespoon of yogurt and tabasco sauce, then garnish with fresh thyme.

Bacon and Cheese Fritters With Poached Egg

We think fritters are one of the best breakfast ideas, especially when you don’t want to spend too much time in the kitchen. For today, we recommend you these bacon and cheese fritters with a poached egg on top. It’s an easy and tasty approach even for a dinner!

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Ingredients Needed for Bacon and Cheese Fritters With Poached Egg

½ cup flour
4 bacon slices, cut into thin strips
½ cup cheddar cheese, shredded
4 eggs
thyme
¼ cup milk
¼ teaspoon olive oil
2 tablespoons of vegetable oil
2 tablespoons of cream cheese
parsley, chopped

How to Make Bacon and Cheese Fritters With Poached Egg

  1. Sift the flour into a large bowl.
  2. Add the bacon, cheddar, 2 eggs, fresh thyme, milk, and olive oil. Mix using a wooden spoon.
  3. Heat the vegetable oil, drop 1-2 tablespoons of batter into the skillet and make four fritters. You should fry only two fritters at a time, so they won’t stick together.
  4. Poach the remaining 2 eggs:
  5. Fill a saucepan with water and add a pinch of salt, then bring it to a boil.
  6. Crack the eggs in separate ramekins or cups.
  7. Make one poached egg at a time. Gently pour one egg into the saucepan. Use a spoon and create a gentle whirlpool that will help the egg white wrap around the yolk. Cook the egg for about 2 minutes (really soft egg) to 4 minutes (soft to firm one). Remove the egg with a slotted spoon. Do the same for the second one.
  8. Serve two bacon fritters with one tablespoon of cream cheese and one poached egg. Garnish with fresh parsley.

Poached Eggs Sous Vide Style

Do you want to make perfect poached eggs for breakfast, but you don’t feel like making a mess in the kitchen? Then try a simpler way! The sous vide method isn’t as fancy and obscure as it sounds. You just have to use some plastic wrap to make sure that the egg retains its round shape. Breakfast is served!

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Ingredients Needed for Poached Eggs Sous Vide Style

3 eggs

How to Make Poached Eggs Sous Vide Style

  1. Grab a small bowl and cover it with plastic wrap.
  2. Crack the egg in the bowl.
  3. Wrap the foil around the egg.
  4. Secure it with a string.
  5. Heat a saucepan, fill it with water, and bring it to a boil.
  6. Drop the eggs in the saucepan, and cook them for about 3.5-4 minutes.

Fried Mackerel and Poached Egg on Toast

Running out of fishy ideas? Here’s a great and visually striking one for mackerel! Just build a delicious tower-type treat. The base is a crunchy piece of toast. Add the tender, tasty fried fillets on it. Top everything off with a golden center poached egg. And for a last splash of visual flourish: some chives on top! This will really whet your appetite!

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Ingredients Needed for Fried Mackerel and Poached Egg on Toast

2 mackerels fillets, around 3.5 ounces each
1 teaspoon olive oil
1 teaspoon salt
2 tablespoons of vegetable oil
1 egg
1 toast bread
chives

How to Make Fried Mackerel and Poached Egg on Toast

  1. Place the mackerel fillets on a wooden board skin-side up.
  2. Superficially score the skin of the fish.
  3. Season it with olive oil, salt, and pepper on both sides.
  4. Heat the vegetable oil in a skillet over medium heat.
  5. Place the fish in the skillet, skin side up.
  6. Cook it for 3-4 minutes on each side, turning it only once in the process.
  7. In a separate skillet, toast the bread slice for 2 minutes per side, until golden and crispy.
  8. Heat a saucepan over medium heat and fill it with water.
  9. Crack the egg and gently pour it in the saucepan.
  10. Use a spoon and create a gentle whirlpool that will help the egg white wrap around the yolk.
  11. Cook the egg for about 2 minutes (really soft egg) to 4 minutes (soft to firm one).
  12. Remove the egg with a slotted spoon.
  13. Now for serving, place the toast bread on a plate. Top it with both of the mackerel fillets, 1 poached egg, and garnish with chives.

Poached Egg in Tomato Sauce

A pouched egg is great on its own, but truly amazing when combined with other ingredients like deli meats or different sauces. A classic combo is poached eggs and Hollandaise sauce. But don’t get stuck in a routine! Be adventurous today! Try the eggs with a nice flavorful tomato sauce. They play really well together!

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Ingredients Needed for Poached Egg in Tomato Sauce

1 red onion
3 garlic cloves, sliced
salt
1 tablespoon vegetable oil
2 teaspoons of tomato sauce
9 ounces of canned tomatoes
pepper
½ tablespoon sugar
2 eggs
¼ cup mozzarella, shredded

How to Make Poached Egg in Tomato Sauce

  1. Preheat the oven to 360°F/180°C.
  2. Chop the onion. Sprinkle the sliced garlic with salt and crush it with a knife.
  3. Heat the oil in a skillet and add the onion and garlic. Cook, stirring occasionally, until softened. Season with chili flakes and add the canned tomatoes. Bring to a boil and season with salt, pepper, and sugar. Cook until the liquid evaporates and the mixture reduces by half.
  4. Pour the tomato sauce into 2 separate ramekins. Use a spoon to make room in the middle for the eggs. Crack the eggs in the middle of the ramekins. Top it with shredded mozzarella.
  5. Place the ramekins in the oven for the next 10 minutes.
Poached Egg and Mortadella Sandwich

Poached Egg and Mortadella Sandwich

Searching for new breakfast ideas? How about trying some poached eggs? Serve the eggs on top of a toasted bun, with a slice of mortadella, and a special sauce that will make everything perfect.

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Ingredients Needed for Poached Egg and Mortadella Sandwich

3 tablespoons of butter
1 burger bun
3 eggs
1 tablespoon white wine vinegar
½ lemon
1 teaspoon curry powder
salt
2 mortadellas
fresh coriander

How to Make Poached Egg and Mortadella Sandwich

  1. Heat a skillet and add 1 tablespoon of butter. Let it melt. Take the burger bun and slice it through the middle. Place the slices in the skillet and cook them for about 1-2 minutes per side, until crispy.
  2. Bring a saucepan with water to a light simmer over medium heat. Add a pinch of salt and pour the white wine vinegar. Crack 2 eggs directly in the saucepan. Use a spoon and create a gentle whirlpool that will help the egg white wrap around the yolk. Cook the eggs for about 2 minutes (really soft egg) to 4 minutes (soft to firm one). Remove the eggs from the saucepan with a slotted spoon.
  3. Take the remaining egg and separate its yolk from the white. Melt the other 2 tablespoon of butter and gently pour it over the egg yolk while whisking. Squeeze the lemon in the mixture and season it with salt and curry powder. Whisk well.
  4. Take the toasted buns and top each of them with a slice mortadella and a poached egg. Add about 1 tablespoon of sauce per slice, and sprinkle some fresh coriander on top.
  5. If you have any remaining sauce, you can keep it for later on, and serve it next to a good steak!

Perfectly Poached Egg

Poached eggs are one of the best and simplest things you can serve for breakfast. You can also use them to top many other dishes, and fully enrich them both in taste and appearance. Follow our instructions, and you will see that things are actually easier than you might have thought.

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Ingredients Needed for Perfectly Poached Egg

1 egg
4 cups of water
salt
1 tablespoon vinegar

How to Make Perfectly Poached Egg

  1. Heat a saucepan and fill it with water.
  2. Add a pinch of salt, pour the vinegar and bring it to a boil.
  3. Crack the egg in a separate ramekin or cup, and gently pour it in the saucepan.
  4. Use a spoon and create a gentle whirlpool that will help the egg white wrap around the yolk.
  5. Cook the egg for about 2 (really soft egg) to 4 (soft to firm one) minutes.
  6. Remove the egg with a slotted spoon.
  7. Serve it on top of your favorite sandwiches. You can try one with toast bread, Cheddar, lettuce and cherry tomatoes.
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