Google+

Simple Breakfast – Poach Eggs with Ham on Toast

A weekend not too long ago, I had bought myself some bacon, eggs, Mount Lawley Bakery sourdough bread and a bag of spinach leaves. I decided to DIY breakfast at home for me and my other half. I wouldn’t call this a recipe mainly because I did not put in much effort except for poaching the eggs, well perfectly. Who doesn’t know how to pan fry bacon, blanch spinach leaves and toast bread?
 How to Poach the Eggs (steps from Taste.com.au)
    1. Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
    1. Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
    1. Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
  1. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
This is my first time doing poach eggs and I was rather happy it turned out pretty well. Look at the gooey runny centre… yummm….
Good Sunday everyone!
Cooksnaps

Leave a Reply

Your email address will not be published. Required fields are marked *


*

Google+
%d bloggers like this: