Eggs are a staple in most kitchens and they’re so versatile you can enjoy at breakfast, lunch or even as a light dinner. When my children were younger, scrambled eggs were the easiest and fastest way to get food on the table when their growling bellies could not wait 30 minutes. Last Saturday our daughter, Laura, called us from Paris to announce she and Colton were engaged! To say Mr. S and I are elated is an understatement! The following morning, still replaying our conversation from the previous afternoon, I made poached eggs on sourdough. As my mind catapulted to the distant future I wondered if my daughter would be making eggs for her kiddos as I used to for her. Scrambled is one thing but I know the thought of poaching an egg might send you running for the door and I’m just as likely to run with you! I have tried poaching eggs in numerous ways and some with success but mostly unsuccessful. I think it’s the idea that the egg has to be this perfect bundle with the egg white semi-firm and the yolk runny. For me, it’s a gamble. One day the poached eggs turn out perfectly and the next, not so good.
I have come to the conclusion that it doesn’t matter! So here are my thoughts on what to do. First, the pot or pan of water needs to be filled deep enough so the egg can float. Second, heat the water until you see tiny bubbles making their way to the top (a bare simmer), that’s the time to add the eggs. Third, crack open an egg into a small dish and gently pour the egg into the water (bring dish close to the water). Fourth, repeat step three. Don’t worry if part of the egg white moves away. Let the eggs simmer 4 minutes. Remove with a slotted spoon and use a paper towel to catch water from the spoon.
Poached eggs on toast is a basic way to serve but you can also add a bit of color with chopped tomatoes and spring onion slices. Asparagus is abundant this time of the year and goes perfectly with the eggs.
chopped spring onion
In a high-sided frying pan fill water to about half-inch from the top. Bring to a rolling simmer and add asparagus. Cook until al dente then remove from pan; drain on paper towel. Use the method above to poach the eggs. Toast the bread then generously spread yogurt over the base. Add spinach and top with the poached egg. Add chopped tomatoes and spring onion. Place asparagus on the side with a dollop of yogurt. Drizzle with extra-virgin olive oil and season with sea salt and freshly ground black pepper.
The Culinary Chase’s Note: The 4-minute cook time will result in a slightly firm base and runny yolk. Enjoy!