How to Poach Eggs
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I can be pretty lazy when it comes to breakfast. Actually, I am VERY lazy when it comes to breakfast. If I can muster up the energy to make some scrambled eggs, I’m typically not even whisking them but just breaking up the yolk in the pan with a rubber spatula (I’ve become a big fan of two-tone eggs). However, once in a blue moon, the mood strikes and I ball out for a breakfast that’s just as extra as I am. And nothing says extra like eggs benedict! In this Whole30 version, a sweet potato fritter topped with smoked salmon and charred scallions are crowned with a poached egg before getting smothered in creamy hollandaise.

Let’s start by walking through all the magical uses of eggs in this glorious way to start the day. If you’ve never tackled hollandaise, I’ll tell you that this classic French mother sauce should not be feared. Instead of the traditional method of whisking yolks and lemon juice over a double boiler until thickened, you can pulse in a blender until light and airy before streaming in melted ghee for a perfectly emulsified, creamy sauce with the smallest amount of effort.

This will come in handy, since you’re going to want to give your full attention to poaching eggs. If you’re into a good ol’ runny yolk, then perfectly poached eggs are for you! By cooking them in a bath of 180°F water, you’re able to set the whites quickly while still being left with a liquid gold center! First time poaching? Don’t sweat! Just follow these key steps: 1. Strain your eggs to remove any loose whites. 2. Make sure to add vinegar to the water to help set the white quickly. 3. Make a whirlpool with a slotted spoon before dropping in the egg to help shape it into a perfect round.

And next thing you know, your benedict will be ready and you’ll be wiping off all that egg yolk schmeared on your face. Treat yourself with the true breakfast of champions!

Details

Serves or Makes: 2 servings

Recipe

  • 1 package of pearl couscous
  • spoonful of pesto
  • handful of cherry tomatoes
  • 6 pieces of fresh Bocconcini
  • drizzle of olive oil
  • a few sprigs of fresh basil
  • 2 poached eggs

Method

  • Step 1

    Cook pearled couscous according to package directions.

  • Step 2

    Mix a spoonful of pesto with cooked couscous, and stir to combine. Add some Bocconcini and cherry tomatoes.

  • Step 3

    Top with two poached eggs, drizzle of olive oil and fresh herbs. Serve immediately.