Poached Eggs With Grainy Mustard Recipes

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PERFECT POACHED EGGS



Perfect Poached Eggs image

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.

POACHED EGGS CAPRESE



Poached Eggs Caprese image

A delicious dish inspired by eggs Benedict with mozzarella, tomatoes, and pesto.

Provided by Yoojin K

Categories     Breakfast and Brunch     Eggs

Time 20m

Yield 2

Number Of Ingredients 8

1 tablespoon distilled white vinegar
2 teaspoons salt
4 eggs
2 English muffin, split
4 (1 ounce) slices mozzarella cheese
1 tomato, thickly sliced
4 teaspoons pesto
salt to taste

Steps:

  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.
  • While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.
  • Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.
  • To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 31.7 g, Cholesterol 411.6 mg, Fat 24.9 g, Fiber 1.2 g, Protein 33.3 g, SaturatedFat 10.3 g, Sodium 3092.7 mg, Sugar 3.4 g

POACHED EGGS WITH GRAINY MUSTARD



Poached Eggs With Grainy Mustard image

This will impress your Aunt Bee at the next family gathering. I love eggs and mustard together. From the March 2003 issue of Better Homes and Garden. Experiment with different vinegars.

Provided by COOKGIRl

Categories     Breakfast

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 tablespoon coarse grain mustard (Iglehoffer from Oregon! is one of my favorites)
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
4 large fresh eggs
1 teaspoon butter or 1 teaspoon margarine
2 cups assorted mixed greens or 2 cups fresh Baby Spinach, washed and drained well
2 slices dark rye bread, thinly sliced on the diagonal and toasted
salt
fresh ground black pepper

Steps:

  • NOTE: *If you own an egg-poaching pan, use it to prepare the eggs.
  • In a small microwave-safe container, combine the mustard, vinegar, and olive oil. Microwave 30 seconds or until the mixture boils. Set aside.
  • In the meantime, bring a large pot of water to boiling. Break each egg carefully into a measuring cup and gently slide the egg into the water. Repeat with remaining eggs.
  • Cover pan and simmer eggs approximately 6-9 minutes or until the whites are completely set and the yolks thicken but are not completely hard.
  • Meanwhile, in another small skillet, heat the butter and lightly wilt the mixed greens or spinach for no more than 15 seconds. Remove from heat and set aside.
  • Arrange the toasted rye bread onto 4 salad plates. Next, arrange the sauteed salad greens or baby spinach onto each plate. Top each serving with a poached egg. Finally, drizzle with the mustard dressing.
  • Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 366, Fat 26.4, SaturatedFat 6.4, Cholesterol 428, Sodium 365, Carbohydrate 16.2, Fiber 1.9, Sugar 2, Protein 15.3

POACHED CHICKEN WITH GRAINY MUSTARD SAUCE



Poached Chicken with Grainy Mustard Sauce image

Grainy mustard is spooned over poached chicken with apricots and pineapple.Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377 mg sodium, 32 g protein, 4 g dietary fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

4 skinless chicken breast halves, bone in
2 carrots, scrubbed
2 small onions, peeled and cut in half
2 celery stalks, cut into 3-inch pieces
1 dried bay leaf
10 sprigs fresh flat-leaf parsley
1 cup dry white wine
1 tablespoon whole black peppercorns
3/4 cup dried apricots
2 cups fresh pineapple, in 1-inch cubes
Salt and freshly ground pepper
1/2 teaspoon chopped fresh tarragon
1 teaspoon grainy mustard
1/4 pound baby lettuce, such as mache

Steps:

  • Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes.
  • Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
  • In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
  • Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper.
  • Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture.

Nutrition Facts : Calories 318 g

PERFECT POACHED EGG



Perfect Poached Egg image

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

1 large egg
1 tablespoon white vinegar

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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