Brunch Essentials Poached Eggs And Toast Recipes

BREAKFAST ESSENTIALS: SLOW POACHED EGGS & TOAST

Steps:

• 1. PREP/PREPARE
• 2. The Journey: I began this journey using the standard temperature for slow-poaching an egg in the shell, and that is 140f - 145f (60c - 63c). And while this is the accepted temperature, I did not like the results. So, I began cooking the eggs, one at a time, upping the temperature by a few degrees for each test, while keeping the cooking time at 40 - 45 minutes. I finally stopped when I reached a target temperature of between 150f - 155f (65c - 68c).
• 3. The Science of Cooking an Egg: Did you know that the yolks and whites of an egg solidify at different temperatures? The whites solidify at 158f (70c), and the yolks solidify at 176f (80c). By maintaining my target temperature, I achieved an egg with a nice runny yolk, and silky whites. And that is exactly what I was after.
• 4. Gather your Ingredients (mise en place).
• 5. Place a rack into a pot and fill with water.
• 6. Chef's Tip: A bigger pot with lots of water will help maintain the stability of the temperature.
• 7. Over low heat, raise the temperature of the water to 150f - 155f (65c - 68c).
• 8. Add the eggs, and cook for 35 - 40 minutes.
• 9. Chef Note: A wire rack is not essential; however, it will keep the eggs off the bottom of the pot, and promote even cooking.
• 10. Chef's Note: Unless you are good about gauging temperature, a good thermometer is a must.
• 11. Chef's Tip: If the temp begins rising above the maximum temperature, throw an ice cube into the pot to quickly lower it back down.
• 12. PLATE/PRESENT
• 13. Crack the eggs open into individual containers, sprinkle on a bit of salt, pepper, and paprika, and serve with the toast sticks. Or you could serve them over polenta, rice, fish (salmon is nice), wilted greens, roasted vegetables, or spinach salad (the egg becomes the dressing). Enjoy
• 14. Keep the faith, and keep cooking

POACHED EGGS AND RAINBOW CHARD ON SOURDOUGH TOAST

Steps:

• Fill a shallow skillet or sauce pan with water and set over medium heat.
• Meanwhile, in a large skillet, heat the butter over medium heat. Mince 6 cloves garlic and toss with butter. Edge heat to medium-low and cook 5 minutes. Stir, turn heat to medium, and add chard. Sprinkle with a pinch of sea salt and several twists ground pepper. Cook, stirring occasionally, 10 minutes. Add sea salt to taste.
• Rub sourdough with remaining garlic clove and toast.
• Meanwhile, poach eggs. Turn water up so that it's bubbling gently and add 1/2 teaspoon sea salt and 2 tablespoons apple cider vinegar. Working swiftly, crack eggs (one at a time) in a small, wide bowl, and tip into the bubbling water. Allow eggs to set up a bit, then use a slotted spoon to bump them off the bottom of the pan. For set whites and (delightfully) runny yolks, cook 4 - 5 minutes.
• Meanwhile, plate toast and divide cooked chard between slices. Use a slotted spoon to pull poached eggs from hot water and nestle them into cooked chard. Finish with a tiny pinch sea salt and ground pepper to taste.

SPINACH TOAST WITH POACHED EGG RECIPE

Steps:

• Add enough water to a sauce pot so there is about 2 inches of water. Bring it to a boil along with a couple teaspoons of vinegar.
• Reduce to a simmer, swirl the water with a spoon and add in the cracked egg, cooking for about 2 minutes. Here is a great video on how to poach an egg.
• Melt 1 tablespoon of butter in a sauté pan, add in the spinach and a pinch of salt. Cook until spinach has fully reduced.
• Stack the cooked spinach on top of the toast and add the poached egg, with salt and pepper.

POACHED EGG & AVO TOAST RECIPE

Steps:

• Crack the egg into a bowl.
• Bring a pan of water filled at least 10cm deep to a simmer. Don't add any salt as this will break up the egg white.
• Tip the egg into the pan. The yolk should follow the white.
• Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.
• Lift the egg out with a slotted spoon and drain it on kitchen paper.
• Toast the bread.
• Place the avocado on the toast and top with the poached egg. Garnish with salt and pepper, and baby spinach leaves or rocket.

BRUNCH ESSENTIALS: POACHED EGGS AND TOAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place some water into a small saucepan, and heat up to a low simmer.
• 4. Place the sliced baguette in a toaster, and toast light brown.
• 5. Place a rack on the top rack and turn on the broiler.
• 6. Brush both sides with some olive oil, and place onto a baking sheet.
• 7. Add the slice of tomato.
• 8. Add the goat's cheese, and sprinkle with a bit more olive oil.
• 9. Add some freshly ground black pepper.
• 10. Place under the broiler, and broil until the cheese is bubbly and beginning to brown, about 1 - 2 minutes.
• 11. Remove from the oven, and reserve.
• 12. Crack the egg into a small bowl, and add to the lightly simmering water.
• 13. Cook until the white sets, and the yolk is still nice and runny, about 3 - 4 minutes.
• 14. Place the toast on a serving plate.
• 15. Add the poached egg, and break open.
• 16. Add the olives, and a dash of paprika.
• 17. PLATE/PRESENT
• 18. Serve while still warm, with a nice glass of chardonnay. Enjoy.
• 19. Keep the faith, and keep cooking.

SAVORY FRENCH TOAST WITH POACHED EGG AND PROSCIUTTO

Steps:

• You can use any bread that you like for this, but a thickly sliced piece will work best. Prep one slice per person and set aside.
• Add a tablespoon or two of vinegar to your boiling water and crack your eggs into a bowl to prep them for poaching. You could also crack each egg into separate ramekins to make adding the eggs, one by one, easier.
• Place a piece of French toast in the center of the plate and then place a thin layer of sliced tomatoes on top of the toast. Next, add a layer of prosciutto and parmesan cheese, and then carefully place your pouched egg on top of that layer.