POACHED EGG RECIPES:
A poached egg is one of my personal favorites. When poaching you only have the taste of the egg, and not any greasiness like in frying.
Bring a pot of water (half filled) to the boil; add 5ml salt and 30ml white vinegar. Make sure the water is simmering and not rapidly boiling. Carefully break the egg in a teacup, make sure the yolk stay whole. Slowly lower the cup into the water, until the egg is floating around freely. Leave the egg to cook to your like. Some literature will suggest that you should swirl the water with a whisk, to make sure the egg keep its round shape. Poaching is a technique that one must practice to find your own personal touch.
A poached egg on toast
Spread some of your favorite pesto(sundried tomato –my favorite) or melted cheese on toast, add poached egg, finish off with fresh rocket leaves, and a light vinaigrette or a balsamic reduction. This can be a fantastic fast lunch.
A poached egg on asparagus
Blanch fresh green asparagus, season with salt and pepper, add poached egg, and finish off with parmesan shavings
CONTACT SUZANNE:
Cell: 079 936 8777
Email: suzacrozier@gmail.com
Hope you enjoy your poached eggs!
Good Life Dietitians
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