People in San Francisco love brunch. They wait more than two hours sometimes to get a bite of brown sugar-glazed bacon or brioche french toast. I’ve never been a huge brunch-goer, but I have experienced some of San Francisco’s well-known spots (Zazie, Sweet Maple, Mission Beach Cafe) without the wait by going early.
One of my favorite brunch meals was spinach and mushroom eggs benedict, a vegetarian version of a typically meat-heavy dish. The poached egg was perfectly prepared and paired with delicious flavors like caramelized onions. The dish inspired me to try making poached eggs at home.
Poached eggs are no easy task, at least that’s what I’d heard, so I was prepared to fail a few times before successfully poaching an egg. I thoroughly researched tips and tricks, and to my pleasant surprise was successful on the first try.
The method I followed was as follows: Bring a saucepan with 1″-deep water to a boil over medium heat. Once it’s boiling, turn the heat off and crack an egg into the water with care, so it doesn’t splash all around. Immediately cover with a lid. Poaching eggs is all about timing and being attentive. After four minutes, remove the egg from the water with a slotted spoon. You may find you need to leave the egg in the water a little longer, so be prepared for a little trial and error if this is your first time.
Once you’ve figured out the right timing and mastered it once, poaching eggs is simple and fast. They’re a great way to add protein, richness and texture to breakfast, lunch and dinner dishes.
Below are several of my favorites:
Savory oatmeal with poached egg and walnuts
Make oatmeal on the stove, following the directions on the box. Add 1/2 cup kale and a pinch of salt once oatmeal is nearly cooked. Cook until kale is wilted. Serve savory oatmeal with poached egg and walnuts. Try this recipe with other veggies such as mushrooms, zucchini and tomatoes as well.
Cauliflower rice and veggies with poached egg
Saute 1/2 cup cauliflower rice, 1 medium-sized zucchini cut into bite-size pieces and 1 cup sugar snap peas for 5 minutes. Serve with poached egg, and season with salt and pepper.
Roasted veggies and chickpeas with poached egg
Roast fingerling potatoes, heriloom carrots and chickpeas seasoned with salt and pepper for 30 minutes at 400°F. Serve topped with poached egg.
How have you served poached eggs? Share your recipe in the comments section.