Zesty Poached Eggs Recipes

Steps:

• Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.

Steps:

• Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
• Add the lime zest and juice and season with salt and pepper to taste.
• Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.

Steps:

• Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
• Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
• Pile the avocado and feta on the toast, then put a poached egg on top of each.

Steps:

• Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
• Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.

Steps:

• Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
• Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
• Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.