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.



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 in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. 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. Follow her on Instagram at @midgekmanlapig.

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

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