Last weekend we visited Tim’s parents and came home with a couple dozen eggs freshly laid by their small flock of chickens. So, tonight I tried making poached eggs for the first time. Since I’d heard that poaching could be a bit tricky, I decided to try the process that appeared to be the most fool-proof:
Using this process, my first egg came out pretty well, but the second one’s yolk was a bit overcooked. It was still wet inside, though, so it was good enough.
For our simple dinner, I tossed some asparagus (picked from our garden) with a bit of olive oil, salt, and pepper, and roasted it at 400ºF for about 12 minutes.
Then I buttered and toasted a hamburger bun (the only bread we had in the house), topped it with the roasted asparagus, poached egg, and finally, some shaved Pecorino Romano.
Our meal was rounded out by a tangy salad of fresh dandelion greens (picked from our yard*) tossed with balsamic vinaigrette.
Tim really enjoyed the meal, so I’m sure I’ll be getting more practice poaching eggs in the near future.
Have you ever made poached eggs?
If so, how do you like to prepare and serve them?
*pesticide and herbicide-free. Why else would it be full of dandelions?