E Z Poached Eggs For 2 Recipe Pizza

E-Z POACHED EGGS FOR 2

Steps:

• Toast bread medium dark.
• Heat water and vinegar until simmering.
• Slide eggs into hot water.
• Simmer and baste until opaque but yolks still soft.
• Remove with slotted spoon and place eggs on toast.
• Sprinkle with pepper and dot eggs w/butter.
• Serve hot.

POACHED EGGS

Steps:

• Heat 3 cups water with the vinegar in a large deep skillet over medium heat until simmering. Break each egg into a cup and then gently add to the water. Poach for 4 to 5 minutes, or until the yolk is almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
• Heat the oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
• Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
• Split the biscuits horizontally. Place the bottoms on 4 large plates. Top each bottom with an egg. Drizzle with some of the hollandaise, top with ham, and sprinkle with parsley. Place the tomato halves and biscuit tops on the side.
• Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
• Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
• Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.

MICROWAVE POACHED EGGS

Steps:

• Add the water and white vinegar to a 6 ounce custard cup.
• Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.
• Place in microwave and cook for 1 minute or until desired doneness.
• You may need to experiment with cooking times based on the wattage of your microwave and taste preference.
• Immediately remove egg from hot water with a slotted spoon as it will continue to cook.
• Serve with salt and pepper to taste.

CHEF JOHN'S POACHED EGGS

Steps:

• Fill a bowl with ice water.
• Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
• Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
• Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.