Leftover eggs funny
As the long weekend’s events mellow, are you finding yourself sitting on a pile of leftover eggs after Easter and wondering what to do with them?

We suggest poaching them; poaching eggs is like playing Barbie – the same body can have a hundred and one different outfits and be called different names – allowing you to play with a myriad of concoctions yet never tire of the same main item.

Here we have compiled a list of exciting recipes; originate from Turkey to Japan, where poached eggs emerge as the star ingredient.

poached eggs
Credit: mannadonn.blogspot.com
Just by pairing poached eggs and Hollandaise sauce alone offers us a colourful medley:

Eggs Benedict, the decadent breakfast, consists of toasted English muffins smothered with butter, layered on with bacon and poached eggs, and then topped with Hollandaise Sauce. The popular vegetarian option, Eggs Florentine, is made by swapping bacon with blanched or even raw spinach.
For seafood lovers, there’s one named after the Greek sea god, Eggs Neptune, which replaces bacon with crabmeat and shrimps, or perhaps Eggs Royale, if you’d prefer it with smoked salmon. With the seafood versions, you could have an orange Hollandaise sauce as a refreshing twist; simply use orange juice instead of lemon and some orange peel for more flavour.  We love the idea of using orange in savoury dishes!

Eggs Sardou, is the Creole cousin named after Victorien Sardou, the French dramatist of the 19th century. Warmed cream spinach, artichoke hearts, and poached eggs are coated with Hollandaise sauce. Sometimes anchovies and ham layers are placed under the eggs as well, and of course, the signature tabasco sauce offers that nice Louisiana spark.
Poached eggs and tomato sauce is another favourite combo. The Italian dish Uova al Purgatorio, or Eggs in Purgatory - are made of eggs poached in a tomato sauce bath, flavoured with hot pepper, and then served with a scattering of parmesan and chopped parsley.  

Shakshuka is the Tunisian version where the tomato broth is prepared with more kick from spices like cumin, turmeric, ginger and paprika.
Shaksuka egg
Credit: invisiblecompany.com
onsen tamago
Credit: cheeserland.com
The Japanese hot spring egg or Onsen Tamago, is poached within its shell in a low temperature, originally slow-cooked in the water of hot springs, hence its name; the product is a delicate, custardy yolk texture with runny whites, where a bowl of ramen serves as its perfect nest. No hot spring in your backyard? Fret not, as this is easily replicable using the sous-vide technique by cooking the egg at 64C for 1 hour.

We have two French recipes; first, Oeufs en gelée, is a poached egg concealed in gelatinised vegetable stock, sometimes accompanied by bits of ham, summer vegetables or even seafood. We then have the marvellous Oeufs en Meurette, eggs poached in a rich red wine sauce that is sweetened with mirepoix (onions, carrots and celery) and beef stock.  
Credit: myfrenchkitchen.wordpress
Credit: fortheloveofcooking.net
In Mexico, we can’t get enough of Pico de Gallo salsa and black beans, so dole out the poached eggs and plate them together with generous toppings of coriander and some fresh cheese, queso fresco. Slice up some avocados too for a bigger and better feast.   

Last but not least, imagine some poached eggs seated on a pillow of creamy, garlicky yoghurt, and you’ll create the hearty, Turkish style, Çilbir. Sprinkle the dish with paprika, flecks of mint and top with generous dollop of luscious sage butter.
Credit: thepotlicker.com
Do you have other poached eggs recipe ideas? Share yours in the comments below!

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