You can make a lot of delicious things from eggs. We prepare various types of scrambled eggs, salads, and for holidays and parties, we stuff them in many ways. In summer, we serve fried eggs with potatoes for lunch, but we still rarely make poached eggs. These eggs, also known as eggs Benedict, are simply perfect. They taste great on toast, as an addition to beans and asparagus, or in soups and broths. How do you make poached eggs? It’s not difficult – just boil some water with a little salt and vinegar, and crack in a raw egg. Then, wait a moment for the egg white to set, and you’re ready to enjoy.
Poached eggs on toast: The perfect breakfast or afternoon snack
Ingredients:
- 2 wheat rolls, halved, or 4 slices of bread,
- 4 eggs,
- 4 slices of Parma ham or another aromatic cured meat,
- Arugula or spinach,
- 1 tablespoon of vinegar,
- A pinch of salt.
Eggs Benedict - Preparation method:
Toast the bread in a toaster or on a dry pan. In a pot, bring water with vinegar and a pinch of salt to a boil. The water should not be boiling vigorously.
Next, create a whirlpool in the water with a spoon and place the cracked egg into the center of it. Cook for a few moments until the egg white is fully set. Carefully remove the egg with a slotted spoon and place it on a plate. Repeat with the remaining eggs.
Briefly fry the slices of ham in a pan (this step is optional) and place them on the toasted bread. Top the ham with arugula or spinach, and then place the poached egg on top. You can also drizzle the egg with hollandaise sauce if desired.
Why is vinegar important in preparing poached eggs?
When you add just a little bit of vinegar to the boiling water, you can be sure that the egg white will not spread out but will keep its nice shape. It’s also worth adding vinegar when boiling eggs hard – if an egg cracks, the egg white won’t leak out, but will stay neatly inside the shell.
