It is a little embarrassing to admit, but I just discovered the deliciousness that is a poached egg. I know, I know, I am supposed to be a foodie right?
Well I think I was a little afraid of the yolk to be honest – all runny and gooey and getting all into my food. Also, the texture of eggs have never been my favorite. But boy was I wrong on this one. The runny yolk in a poached egg is like a little pouch of liquid gold. Basically it makes anything it touches, taste better. I am sure cardboard would taste good with a little runny yolk on it.
Now that I have been enlightened – I want to put a poached egg on anything and everything -salads, pizza, pasta.
So, in an effort to hone my perfect runny yolk poached egg, I surprised Luke with Eggs Benedict the other morning. It is not the quickest of breakfasts but it is worth it. My favorite moment is when you cut into the egg and all that yumminess runs into the English muffin.
I topped the egg with a little Hollandaise and chives and instead of bacon used smoked salmon. It was really, really good. If you are up for the poached egg/Eggs Benedict challenge you should definitely try this, it does not disappoint. The ingredients are pretty simple:
Since poaching can be tricky here is the (semi) foolproof way I do it:
- Fill a medium size pot with water and add 1 tablespoon of white vinegar for every cup of water in the pot.
- Bring the pot to a simmer
- Place one egg in a small ramekin
- Drop egg into water holding ramekin about 3-4 inches above the water surface. This will cause the egg yolk to drop to the bottom and the egg white to cover the egg yolk.
- Wait about 2 minutes and carefully pull egg out of pan with a slotted spoon and either into a container of room temp water or straight onto your English muffin.
The genius thing about poached eggs is that you can make them the day before and leave them in the fridge overnight. When you are almost ready to eat, put them back on the stove and bring the water up to 140 degrees to rewarm.
Hollandaise sauce is kind of a diva and is a little trickier. I whisked mine by hand but that is not necessary ( I apparently like to torture myself) the Barefoot Contessa has a really simple recipe for Hollandaise.
When you are ready to eat -toast an English muffin, throw some smoked salmon on there and voila! Delicious Eggs Benedict.