POACHED EGGS ON ENGLISH MUFFINS WITH HELGA'S HOLLANDAISE
Steps:
- For the English muffins: Whisk together the flour and instant yeast in a large bowl.
- In a large measuring cup, combine the water, milk, melted butter, sugar and salt.
- Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.
- Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).
- Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.
- Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)
- For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.
- For the poached eggs: Preheat the oven to 350 degrees F.
- Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.
- To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.
POACHED EGGS WITH ROASTED TOMATOES AND PORTABELLAS
Categories Egg Mushroom Tomato Breakfast Brunch Poach Vegetarian Quick & Easy Vinegar Winter Chive Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
- Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
- While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
POACHED EGGS IN TOMATILLO SAUCE
A popular technique in Mexican cooking, charring vegetables adds big flavor to salsas, sauces, and soups. Here, we're roasting chiles and tomatillos to make a flavor-packed base for poached eggs, baked tortillas and crumbled queso fresco.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Roast the poblano and jalepeno chiles directly in the flame of a gas burner, turning until charred on all sides. (Alternatively, if cooking with an electric stove, broil until charred.) Put chiles in a bowl, cover and steam until soft and cool, about 20 minutes. Peel, seed, and chop.
- Spread the tomatillos on a foil-lined pan, season with salt, pepper and drizzle with olive oil. Bake in the oven until soft and slightly charred, 30 minutes. Meanwhile, cut tortillas into wedges and lay out on a parchment-lined baking sheet. Spray both sides with olive oil spray and bake until crisp and golden, turning half way in between, 8 minutes per side.
- Saute onions and garlic in 3 teaspoons extra-virgin olive oil until soft and starting to brown, 8 minutes. Add peppers, tomatoes, cumin, paprika, sugar and water and cook until tomatoes begin to burst and flavors come together, 5 minutes.
- Divide sauce between 4 small dishes. Poach eggs and lay 1 egg on each plate over sauce. Garnish with a couple of baked tortillas, crumbled queso fresco, a pinch of paprika and chopped cilantro.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
POACHED EGGS A LA ROMANA
Make and share this Poached Eggs a La Romana recipe from Food.com.
Provided by echo echo
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot--turn down the heat.).
- Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes.
- Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.
Nutrition Facts : Calories 188.1, Fat 7.2, SaturatedFat 2.2, Cholesterol 206.7, Sodium 270.8, Carbohydrate 19.8, Fiber 0.9, Sugar 0.9, Protein 10.2
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Provided by Bon Appétit Test Kitchen
Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 46 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
EGGS POACHED IN MARINARA SAUCE
In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
POACHED EGGS CAPRESE
A delicious dish inspired by eggs Benedict with mozzarella, tomatoes, and pesto.
Provided by Yoojin K
Categories Breakfast and Brunch Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.
- While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.
- Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.
- To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 31.7 g, Cholesterol 411.6 mg, Fat 24.9 g, Fiber 1.2 g, Protein 33.3 g, SaturatedFat 10.3 g, Sodium 3092.7 mg, Sugar 3.4 g
POACHED VEGETABLES FOLLOWED BY POACHED FISH
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Put a tablespoon or so of salt in a medium (say 6-quart) saucepan and add enough water to cover whatever you might cook. Bring to a boil.
- Add the carrots, reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 5 to 10 minutes, depending on thickness. Remove, plunge into ice water (or at least cold running water). When cool, drain and put in a plastic container or sealable bag.
- Potatoes: Same treatment. About 15 minutes, again depending on size. Fennel, green beans: Ditto. Five minutes or less for each.
- Shrimp or fish: No different really, except if you're cooking white fish, undercook it a bit so it doesn't fall apart. Shrimp just has to turn pink, really. Cooking time for shrimp, scallops, squid: 2 minutes or so. For fillets (nothing too thin, or they will fall apart): 5 minutes or so.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 5 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 661 milligrams, Sugar 6 grams, TransFat 0 grams
POACHED EGGS & POLENTA
Steps:
- Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.
Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
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