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Home / Food / The Culinary Chase / poached eggs on sourdough & our daughter’s engagement!

 

eggs-2

poached eggs on sourdough & our daughter’s engagement!

Eggs are a staple in most kitchens and they’re so versatile you can enjoy at breakfast, lunch or even as a light dinner.  When my children were younger, scrambled eggs were the easiest and fastest way to get food on the table when their growling bellies could not wait 30 minutes.  Last Saturday our daughter, Laura, called us from Paris to announce she was engaged!  To say Mr. S and I are elated is an understatement! The following morning, still replaying our conversation from the previous afternoon, I made poached eggs on sourdough.  As my mind catapulted to the distant future I wondered if my daughter would be making eggs for her kiddos as I used to for her.  Scrambled is one thing but I know the thought of poaching an egg might send you running for the door and I’m just as likely to run with you!  I have tried poaching eggs in numerous ways and some with success but mostly unsuccessful.  I think it’s the idea that the egg has to be this perfect bundle with the egg white semi-firm and the yolk runny.  For me, it’s a gamble. One day the poached eggs turn out perfectly and the next, not so good.

I have come to the conclusion that it doesn’t matter!  So here are my thoughts on what to do.  First, the pot or pan of water needs to be filled deep enough so the egg can float.  Second, heat the water until you see tiny bubbles making their way to the top (a bare simmer), that’s the time to add the eggs.  Third, crack open an egg into a small dish and gently pour the egg into the water (bring dish close to the water). Fourth, repeat step three.  Don’t worry if part of the egg white moves away.  Let the eggs simmer 4 minutes.  Remove with a slotted spoon and use a paper towel to catch water from the spoon.

Poached eggs on toast is a basic way to serve but you can also add a bit of color with chopped tomatoes and spring onion slices.  Asparagus is abundant this time of the year and goes perfectly with the eggs.

eggs
plain yogurt
sourdough bread
chopped tomatoes
chopped spring onion
asparagus
handful spinach

In a high-sided frying pan fill water to about half-inch from the top.  Bring to a rolling simmer and add asparagus.  Cook until al dente then remove from pan; drain on paper towel.  Use the method above to poach the eggs.  Toast the bread then generously spread yogurt over the base.  Add spinach and top with the poached egg.  Add chopped tomatoes and spring onion.  Place asparagus on the side with a dollop of yogurt.  Drizzle with extra-virgin olive oil and season with sea salt and freshly ground black pepper.

The Culinary Chase’s Note:  The 4-minute cook time will result in a slightly firm base and runny yolk.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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