PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
CREAMED SPINACH WITH POACHED EGGS AND BRIOCHE CROUTONS
To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and stir into the bechamel. The creamed spinach and the croutons can be made two days ahead and stored in the refrigerator and at room temperature, respectively.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Melt 2 tablespoons butter, toss with brioche cubes, and spread on a rimmed baking sheet. Toast until golden and crisp, about 8 minutes. Let cool completely.
- Melt remaining 5 tablespoons butter in a large saucepan over medium heat. Add flour and cook, stirring, until golden, 2 to 3 minutes. Whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper to taste. Press parchment paper directly on surface of bechamel to cover.
- Place half of spinach in a large pot over medium-high heat. Cover and cook just until spinach wilts, about 2 minutes. Add remaining spinach, cover, and cook until it collapses, about 2 minutes more; drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Coarsely chop and stir into bechamel.
- Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with 3 more eggs. Poach eggs, adjusting heat to maintain a simmer, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more). Gently remove eggs from water with a slotted spoon, allowing excess water to drain, and transfer to a plate. Poach remaining eggs in 2 more batches. Use immediately or transfer to a bowl of ice-cold water.
- Uncover creamed spinach and heat with remaining 1/4 cup milk in a saucepan over medium heat, stirring, until warmed through. If necessary, transfer poached eggs to a large pot of simmering water with a slotted spoon and cook until warmed through, about 30 seconds. Divide spinach evenly among 12 small ramekins or bowls, top with poached eggs and croutons, and season with salt and pepper. Serve immediately.
POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU
Provided by Bon Appétit Test Kitchen
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
- Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
- Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.
POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU
It took me longer to type the title of this than to make it! Very good brunch or breakfast recipe from Bon Appetit (August 2008). Pistou is France's version of pesto.
Provided by mary winecoff
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Puree basil, garlic and oil in mini-processor until very smooth. Season with salt and pepper to taste.
- Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
- Place hot toast on plates. Top each with Parmesan. Transfer 2 eggs, well drained, to each piece of brioche. Sprinkle egg with salt and pepper. Drizzle with some of pistou and serve.
Nutrition Facts : Calories 782.1, Fat 53.5, SaturatedFat 9.3, Cholesterol 423, Sodium 750.2, Carbohydrate 53.2, Fiber 3.3, Sugar 1, Protein 21.6
POACHED EGG BRIOCHE
_**Editor's note:**This is one of Colin Cowie's favorite brunch dishes. It's delicious accompanied by crispy chicken, pork, or veal sausages._
Provided by Colin Cowie
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat broiler. Line 13- by 9-inch baking dish (or large rimmed baking dish) with aluminum foil.
- 2. Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
- 3. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.
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
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- Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
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