Monday, November 21, 2011

"Italian" Poached Eggs

Yields: 4 servings

Tomato Sauce:

  • 2 tomatoes, diced (medium size)
  • ¼ onion, diced
  • 1 teaspoon fresh basil, chopped
  • Pinch of garlic powder
  • ½ teaspoon oil
  • Salt and pepper for season

  1. Add the oil to a skillet and fry the onion until lightly yellow. Add the tomatoes, basil, garlic powder, salt and pepper. Cook for 2 minutes in medium heat. Liquefy (I used a hand blender, you can use either a blender or a food processor) Set aside.


  • 2 English muffins, halved
  • 4  slices of ham
  • 4 tablespoons Philadelphia
  • 1 teaspoon pesto

  1. In a small recipient mix the Philadelphia and pesto
  2. In a grill or skillet heat the muffins and ham until lightly browned
  3. Spread the Philadelphia mixture and ham on top of the muffins. Set aside

Poached Eggs:

  • 4 eggs
  • 1 tablespoon white vinegar

  1. Add 1.5 liters of water in a shallow and wide pan, bring to a simmer. Crack your eggs in small separated bowls, without breaking the yolks
  2. Carefully, drop one egg into the center of your pan (the water must not be boiling). With a slotted spoon try to keep the egg whites around the yolk, without shaking. Add the second egg on the side and repeat the process until the 4 eggs are done. Leave them to boil for 2 to 3 minutes
  3. Remove the poached eggs from the water with a slotted spoon, letting excess water drip inside the pan, then place on top of your muffins. Top with the tomato sauce.

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