Poached Eggs
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There is no better curative when you are feeling queasy than a poached egg. Poached eggs go well with butter, so it is nice to make a piece of buttered toast to serve with the egg. If you are being more formal, cut round pieces of white bread and gently cook them in a skillet in butter until browned on both sides, and then set the poached egg on top. The butter both adds flavor and seals the bread, keeping it from getting soggy.
ingredients
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serves: 6
6 slices bread
Butter
6 eggs
Salt
Spinach
Hollandaise Sauce
Nutrition Facts
Poached Eggs
Servings Per Recipe: 6
Amount per Serving
Calories: 139
- Total Fat: 5.2 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 163.7 mg
- Sodium: 210.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.1 g
- Sugars: 1.7 g
- Protein: 8.7 g
preparation
1. Use a cookie cutter to cut out rounds of thin white bread.
2. Cook gently in clarified butter.
3. Bring about 3 inches of salted water to a gentle simmer in a skillet. Crack the eggs as close to the surface as possible.
4. After about 5 minutes, lift out the eggs with a slotted spoon and cut away any spongy white, creating a perfectly neat egg.
5. Arrange lightly creamed spinach on a round crouton, set a poached egg on top, and top with Hollandaise Sauce.
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