When looking to round out a meal come brunch, lunch, or dinnertime, I stick to a simple motto: put an egg on it (not to be confused with "put a bird on it" . . . ). While fried and scrambled are nice, I hold a special place in my heart for the oozing yolks of a perfectly poached egg, but until now I hadn't thought of them as portable. It turns out, with an ingenious kitchen hack, these luscious eggs can become a protein-packed part of the brown-bag lunch rotation. Keep reading to find out the simple secret.
Simple, spicy, and satisfying, this weeknight-friendly kale and egg dish is just the sort of fodder I eat on an average night in. Sure, it's fun to fuss around prepping a more involved meal whose effort is worth the while, but when it comes to everyday dinners, I, like many, prioritize speed, relative wholesomeness, and a large payoff for relatively little effort. This recipe ticks all three boxes.
Even better, this versatile vegetarian option can serve dual duty. Here, gussied up with a couple poached eggs and a slab of hearty toast, it's a well-rounded meal in its own right. Omit the eggs and toast and it's a stellar side, perfect for pairing with roast chicken, steak, and the like.
Combine thick batons of slab bacon, or lardons, runny-yolked poached eggs, a sprinkling of minced shallot, and frilly frisée, and it's no surprise that the resulting salad is salty, sharp, and satisfying. Even better, salade Lyonnaise, as it's known in France, is gloriously versatile. It can serve as an elegant yet easy first course to a classic French meal or satiate on its own with the addition of an extra poached egg and a smattering of croutons or a hunk of baguette to mop up any extra dressing.
For a splendid and not-too-fussy meal, start with the salad at hand and a glass of crisp white wine, and pair it with lemon and lavender roast chicken, moules à la marinière, or a bloody rare New York strip steak. Either way, make certain to try out this can't-miss recipe.
Few culinary tasks are as simultaneously simple and complex as poaching eggs. While it's easy enough to plop an egg or two into a bath of simmering water, it takes a touch of practice and know-how to achieve consistently satisfying results. Lucky for you, we've done the legwork, testing out a variety of tips and tricks to determine what works best.
- Use the freshest eggs you can find: as eggs age the white becomes looser, more watery, and less likely to form a cohesive mass around the yolk when poached. If you have access to eggs from the farmers market, here's the time to use them; save older eggs for hard-boiling and baking.
- Rather than crack an egg directly into a pot of water to cook, crack each egg into an individual ramekin so that it can be gently turned out into the water and is therefore less likely to break.
- If using slightly older eggs, drain off any loose egg white before poaching. Crack each egg into a fine mesh strainer set over the sink, and allow any watery egg white to drain off before gently transferring each egg into its own ramekin.
Source: Flickr user Denis Dervisevic
If you don't have time to poach eggs, consider topping the hash with fried eggs instead. Learn how to make this meal, after the jump.
- Inside Eataly, Mario Batali's massive new Italian market in New York City. — Eater NY
- Top Chef's Amanda shares her dreams of bringing beautiful people food. — Feast
- McDonald's hamburgers are almost entirely indestructible. — Grub Street NY
- Chatting with one of the contestants on Top Chef: Just Desserts. — The Epi-Log
- Chef Charles Phan shares his go-to dish. — Chow
- Do "better" eggs really taste better? — Serious Eats
- Meet the world's most expensive cookbooks. — Huffington Post Food
- Genius! How to poach an egg in the microwave. — The Kitchn
My best friend was in town from Los Angeles over the weekend, and one of the first things she did when she saw me was to proudly proclaim that she had set a cooking goal for herself. "I love poached eggs at brunch, so it's time I learned how to make them at home," she said. Instead of going out on Sunday, we stayed home and made poached eggs with blender hollandaise and prosciutto. For some reason, poached eggs developed a reputation for being difficult to make, but really, the process is easier than waiting in line at a popular city brunch spot. See step-by-step photos when you keep reading.
Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.