20 BEST WAYS TO COOK POACHED EGGS
Try these poached egg recipes for breakfasts that can't be topped! From eggs Benedict to soup to bowls, these healthy, easy dishes are sure to please.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a poached egg dish in 30 minutes or less!
Nutrition Facts :
BISTRO SALAD WITH POACHED EGGS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
- Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
- Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.
Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams
SUNNY'S BREAKFAST STEAK AND EGGS WITH CHIMICHURRI
Provided by Sunny Anderson
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chimichurri: Add the vinegar, olive oil, oregano, red chile flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving.
- For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours.
- Bring a grill pan to medium-high heat.
- Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes.
- For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy.
- Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then "scramble" again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to "scramble" them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri.
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- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add the diced sweet potatoes, 1 teaspoon oil, paprika, cumin, and salt and pepper. Mix well to fully coat. Bake for 30-35 minutes until crispy.
- Make the tomato and cucumber salad. Add the diced tomatoes, cucumber, 1 teaspoon olive oil, and dill to a bowl. Mix well to combine.
- When there are about 15 minutes left on the potatoes, make the bacon. Remove the pan from the oven and create some room for the bacon. Place on the baking sheet and season with pepper. Bake for 15 minutes until crispy. The bacon will let off some grease, so make sure there is enough room between it and the potatoes. Once done, remove and place on a paper towel-lined plate to cool. Roughly chop once cooled.
- When there are about 10 minutes left on the bacon, make the eggs. Fill a medium-sized saucepan with a few inches of water and let it come to a simmer. Crack an egg into a small bowl and set aside. Add a splash of apple cider vinegar to the water once it simmers. Using a spoon, swirl the water to create a whirlpool and slowly drop the egg into the water. Let it cook for 3-4 minutes (depending on your preference on how you like your eggs cooked) and remove with a slotted spoon. Repeat with the remaining egg.
17 BREAKFAST SALADS (+ HEALTHY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
- Poached Egg and Avocado Breakfast Salad. What’s not to love with creamy avocado, crispy greens, crunchy walnuts, and a perfectly poached egg? There’s no need for salad dressing once you break into that tender yolk.
- Sweet Potato Kale Breakfast Salad. When one thinks of breakfast, kale does not likely come to mind. Here’s a breakfast that you can make to prepare for the long week ahead.
- Savory Breakfast Salad. An unlikely pairing of summer fruits and veggies transforms essential greens into something bright and flavorful. Any leafy greens work as a base in this recipe and work wonderfully with sauteed sweet potatoes and blueberries.
- Blueberry Breakfast Salad. Conquer the food pyramid before you even change out of your PJs! Blueberries and eggs make a fantastic duo. The tartness of blueberries adds volume and bright flavors to this simple scramble salad.
- Fall Breakfast Salad. Salads aren’t just for lunch, and they aren’t just for summer. Using those seasonal fall veggies is a great way to ease into sweater weather.
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