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16 February 2015

Dishes with Dee: Open-faced Poached Egg Sandwiches

Isn't there something absolutely amazing about sweatpants?

More specifically, isn't there something absolutely amazing about eating brunch in your sweatpants?

It is like, the ultimate level of comfort. Which is why I absolutely love making brunch at home on the weekends.

My favorite thing to make is an open-faced sandwich. I posted about a salmon and egg sandwich here, and an Italian breakfast sandwich here.

Obviously, I have a thing for runny egg yolk. What better was to experience that than with poached eggs? There is something implicitly fancy about a poached egg that brings at-home brunch up a notch.




Don't be scared!

Poached eggs are surprisingly easy once you get the hang of it. Full disclosure: I had to throw one egg out and bother this guy at work on a Saturday morning for his advice. He sent me this great article.

Here is what I gathered:
1. The vinegar is key. So many articles (including this one) mention that people often leave out the vinegar because they don't like the flavor it adds to the eggs. I completely disagree. You can't taste the vinegar and it really does make a difference in keeping the egg white together. Don't skip it.

2. The water should be bubbling. I love the tip on bringing the water up to a boil and then backing the heat off. It works! I also think it should be noted, that while it is true you don't want a furious boil, you do want it to really be rolling along. If the water is just hot, and barely bubbling, your egg just sits there rather than gently bopping along in the water, which helps keep the egg white around the yolk.

Those two key points make all the difference when it comes to poached eggs. I'd also be interested to try variant #3 on using cling film- what a creative solution!

Now that you are a poached egg master, you can make fancy brunch in your sweats:

Open-faced Poached Egg Sandwiches:

Here's what ya need:
1 whole wheat english muffin
2 eggs
4 slices of bacon
Spinach
Tomato




And here's what ya do:
1. Cook bacon.
2. Toast English muffin
3. Poach eggs: Heat about 3 inches of water in a large, shallow pan until boiling. Back the heat to about medium-high and add 2 tsp of vinegar and a pinch of salt. Use a mild vinegar such as plain white vinegar or rice vinegar. Crack your eggs into separate mugs and slowly lower the mug to the water, just below water level and slide the egg into the pan. If necessary, swirl the egg white around the yolk using a wooden spoon. Allow the eggs to cook at a gentle boil for about 3-3 1/2 minutes. Using a slotted spoon or hand-held strainer, scoop eggs from water one by one and carefully place on a paper towel to drain off the water.
4. Assemble the sandwich: English muffin, spinach, tomatoes, bacon, then egg.

Serve with a side of fruit, or if you're like me, leftover smashed potatoes and asparagus. #weekend.




Also, what I'm working on: An update on Plated.

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