I have not had great success in the egg poaching department. It takes too long to setup and requires too much of a commitment from me in the early hours of the morning. My brain just doesn’t have what it takes until later in the day.
Fortunately, I’ve managed to get my hands on an old copy of a Bon Appétit cookbook ($8 for 1000’s of recipes… sold). While stumbling through the breakfast section, I landed on a fool-proof way to “poach” eggs. Not only did they come out tasting like a damn good poached egg, the green onions and olive oil added an amazing flavor. I’ll be making these eggs at least once a week for the rest of my life.
Chop up some green onions and parsely extra fine and toss it in some extra virgin olive oil. A quick whisk with some salt and pepper leaves us with the topping for our bread, the coating for our ramekins, and the seasoning for our eggs.
Take a brush and coat the sides of the ramekins with a light amount of olive oil. Do your best to get the herbs to stick, but most will just fall back to the bottom… which is fine.
The eggs have now found their way into the ramekins and the ramekins have then found their way into a skillet filled halfway with water. The water will heat up and we will cover the skillet (aluminum foil works fine)… this will allow the heat to cook the eggs from every which angle.
I used a bit too much olive oil and was glad to see that most of it just rose to the top of the eggs. I drained that off before flopping the eggs out onto my sandwiches.
While the eggs were cooking, I got some bacon ready and some bread toasted. I slightly overcooked the eggs, it’s tough to know exactly what the insides are doing when you can only see one side. Assuming you let the water heat properly before lowering the temperature… just trust the timing.
After I took the necessary pictures, I sat down to enjoy my poached egg… it was gone before I knew it. This meal has been one of my favorite posts to date, I love breakfast!
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Poached egg infused with green onion and served on toast with turkey bacon and spinach.