Thursday, 7 July 2016

The perfect poached eggs!




Fathers Day Brunch

Perfect Poached Eggs


This year for Father's Day I decided to do brunch for Mr S and my dad, although due to my continued 30th birthday celebrations the night before it was actually a very late brunch starting at 2pm.

To start we had little granola parfaits, followed by muffins topped with spiced avocado, wilted spinach and poached eggs served with a side of prosciutto wrapped asparagus and baby vine tomatoes.




















Desert was coffee, cakes and pastries. It was a really easy meal to prep and cook so perfect for weekend entertaining.



I will have to admit I have always been scared of poached eggs, feeling that I would never be able to recreate the type I love in eggs benedict at home however this was my second time making them and I ended up making nearly 12 poached eggs all of which turned out perfect so I'm now over my phobia.

The method below is such an easy way to do them.
1.Start my ensuring you have fresh eggs at room temperature.
2.Boil a large saucepan of water and immerse the eggs in their shells still into the boiling water for 10 seconds.
3.Remove and crack the egg into a ramekin.
4.Into your boiling saucepan add a dash of vinegar and swirl the water to form a vortex.
5.Slowly lower the egg from the ramekin into the water and reduce heat to simmer.
6.Cook for around 2-3 minutes until the egg white has come together, this leaves a perfect runny yolk so cook for longer if prefer your eggs well done.
7.Use a slotted spoon to remove the egg from the water and dry on paper towel.
8.Season with freshly ground black pepper and enjoy.

On a side note I apologise for the lack of post the last few months have been amazing with 3 holidays and celebrating my big 30 several times over however I am looking forward to a summer full of blogging and bringing some more travel diaries of all our travels too.

Hope you all enjoy this recipe, perfect for a weekend brunch.