Posted in Home Cooking, The Well-read Foodie

In Which We Have a Savoury Way of Poaching Eggs…

Can there be anything better than a poached egg?
Can there be anything better than a poached egg?

Longtime readers of this blog are aware that I am a major fan of poached eggs.  I mean, seriously: not even the classic aji-tamago (mollet-boiled eggs) used for classic bowls of ramen can come close to the thrill of biting into an egg poached in broth – just solid enough on the outside, molten and oozy within.  Yum.

I’m also a serious fan of eggs Benedict and eggs Florentine; the first when I’m craving seriously indulgent sustenance, the second when I need to amp up my veg intake.  Either way, the egg (and, of course, the Hollandaise) is the clincher for me; criteria as above.

So you can just imagine how giddy I was when I saw chef Dominic Fasano‘s recipe for poached eggs in salsa verde in the Spring 2014 issue of EMMA Magazine.  It took my favourite way of cooking oeufs to a new level: cooking them in a thick, rich sauce instead of cooking them in either water or clear(ish) broth.  It is a technique that gives the eggs a whole lot of flavour, depth, and an absolutely mouthwatering richness.

However, I had a bit of an issue with Chef Fasano’s recipe: it calls for cracking open a jar of salsa verde to cook your eggs in.  This sort of raised my eyebrows, seeing how in these cash-strapped times in my part of the world such an act would be seen as one of indulgence – but a rather ostentatious, wasteful one at that.

Now, I had a small cup – well, barely a cup – of picadillo left in the fridge from Sunday dinner and some macaroni cooked with ham-sausages in chicken broth.  So, as not to waste anything and clean up the fridge in the process, I mixed the two together (quite delicious, actually) and heated them to a simmer over medium heat.  I cracked an egg over as per the original recipe, covered it for a few minutes – et voila!  Savoury eggs in sauce for breakfast!

This recipe is quite easy to make, a real doddle.  You can use any leftover sauces or stews you have in the fridge: tomato-based ones such as picadillo or caldereta work beautifully, as do rich beef gravies or braised chicken.  I daresay leftover Japanese-style curry would also work a treat.

Savoury Poached Eggs

  • 1 – 2 eggs (1 if you’re not that hungry; 2 if you’re spoiling yourself)
  • 1 cup thick, rich sauce or leftover stew

In a frying pan over medium heat, bring the sauce to a bare simmer.  Carefully crack over a fresh egg or two and cover.  Cook for 3 minutes if you want a runny yolk; 4 if you want a firmer result.  Remove from heat and serve immediately over rice or with hot buttered toast.

Serves 1.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

2 thoughts on “In Which We Have a Savoury Way of Poaching Eggs…

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