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.
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.
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.
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.
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