Poached Eggs with Breakfast Salad

Poached Eggs with Breakfast Salad

A poached egg is an egg that has been cooked by simmering in boiled water. Poached eggs feel a bit more ‘special’ and celebratory than your everyday scrambled or fried eggs, so be sure to break out the good cutlery when you eat them. Fresh eggs work best for poaching.

  • 2 Fresh eggs
  • Your choice of vegetables options: try spinach (kale, edamame, string beans, asparagus, cucumbers, tomatoes, sprouts— pretty much anything goes!)
  1. Fill the saucepan with a few inches of water, and bring the water to a boil. Reduce heat until the water is barely simmering.
  2. Crack the eggs and place them in a small bowl or cup (one at a time).
  3. Place the bowl close to the water and gently pour the egg into the water. Use a spoon to push the whites together if they start to separate. Add the other eggs the same way.
  4. Turn off the heat and cover the pan. Let the eggs sit in the water for 4 minutes depending on how cooked you want your yolks to be.
  5. Alternatively, you can use an egg poacher.

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