Thursday, September 11, 2014

Perfect Poached Eggs

Poached eggs are delicious and versatile, but I've never been able to get them quite right. My solution: order them at restaurants but do not attempt at home. In retrospect, this was a silly way to sidestep the issue- poached eggs are actually simple and this short video de-mystifies the process for cooking them perfectly each time:

After perfecting this new technique, I whipped up a delicious spinach salad topped with a poached egg for dinner. With spicy chorizo and some hearty potatoes, it's a savory take on breakfast for dinner.

What You'll Need:
White Vinegar (see video above... this is for cooking the eggs)
4 eggs
3 Tbsp olive oil
4 fingerling potatoes, sliced (these are the tiny ones)
5 ounces baby spinach
2 chorizo links, sliced into 1/2 in. slices
2 Tbsp minced shallots
1 Tbsp sherry vinegar
Coarse salt and freshly ground pepper

  1. Heat 2 Tbsp olive oil in a skillet over medium heat, sautéing the potatoes until cooked (they should be golden on both sides).
  2. Transfer the potatoes to a large bowl using a slotted spoon and add the spinach.
  3. Add the additional 1 Tbsp olive oil to the skillet and cook the chorizo. Remove the sausage from the pan using a slotted spoon.
  4. Remove the skillet from heat and add the minced shallots, allowing them to cook for a bout 30 seconds before swirling in the sherry vinegar.
  5. Pour the dressing into the bowl of salad and toss to coat. Season with salt and pepper to taste.
  6. Poach the eggs (see video above).
  7. Divide the salad amongst four plates and top each with one egg. Bon appetit!

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