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Poached egg - French breakfast

Poached Egg — A French Breakfast

A poached egg is a simple recipe for a quick breakfast, and the egg comes out wonderfully tender! Poached eggs are a classic French preparation, perfect for both a fast breakfast and an elegant dinner. Serve them over toast with ham, cheese, or sausage, alongside a salad, or simply on their own with a drizzle of sauce.

Irisha

Recipe author

Composition / ingredients

Servings:

Eggs

Water

Vinegar (9%)

Ground black pepper

Salt

Bread (2 slices)

Lettuce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 2 g

Fats 20 % 1 g

Carbohydrates 40 % 2 g

26 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 10 min

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To make a poached egg, use the freshest eggs you can find — practically straight from the hen, and no more than 3 or 4 days old. Let's get started: pour water into a wide saucepan and bring it to a boil. Add 1 tablespoon of vinegar to the gently simmering water (the vinegar helps the egg white set around the yolk). Don't salt the water. Poach each egg separately. Crack an egg into a small bowl, hold the bowl as close to the water as you can, and gently slide the egg in. As it cooks, you can swirl the water around the egg with a spoon to give it a neater shape. Poach the egg for 1 to 4 minutes over the gentlest heat, depending on how firm you want the yolk. If the white has spread out too much, you can trim the ragged edges. Lift the finished egg out with a slotted spoon, let the excess water drain off, and serve. To plate it, lightly toast a slice of bread, top it with lettuce leaves and some cheese or ham, set the still-warm poached egg on top, and sprinkle with freshly ground pepper and salt. Enjoy!