Food Porn Friday – Episode 15: The Poached Egg

Ahh, the poached egg, the pinnacle of culinary perfection. The perfect poached egg can evade even the best of us… well, unless you’re Jamie Oliver:

You’ll notice Jamie gets that perfect runny yolk every time (and boy, does he know how to work it).

You wanna know my top tip? Just use a poacher. Honestly. It tastes the same.

Also, Americans of Pinterest, if you are using an oven tray to poach your egg, then I’m afraid you’ve got yourself a baked egg there son.

The greatest thing about poached eggs is how healthy they are. No oil, no milk, no (*sob*) butter – just egg, cooked in water. Poached eggs have become my post-gym Sunday brunch staple, and this little recipe is a perfect way to eat them:

poached-egg-toast-5

Photo and recipe from Pinch of Yum

 

Confession: I love avocado, but I am the worst with them – I just can’t be bothered to sit around waiting for them to ripen. Still, if someone served me this in a restaurant, it’d be gone before you could say “40 minutes on the cross-trainer”.

Healthy isn’t really what we’re about here at Best Brunch Ever, however, so let’s get back to the subject at hand. This recipe is, at least, carb-free, but the sauce includes a tablespoon of butter – now that’s what I’m talkin’ bout.

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce 500 9804

Photo and recipe from Closet Cooking

 

I’ve gone from hating to loving mushrooms in the last twelve months – and in this instance, someone thought to top a mushroom with more mushrooms – AND put a poached egg and spinach in the middle. Genius.

I’m not sure if this is a brunch, but whatever, I want it.

spotato-5

Photo and recipe from How Sweet Eats

 

A baked sweet potato stuffed with cheese, beans, rocket, and topped with a poached egg. Everything is better when topped with a poached egg. As she says in her blog, I want to top my life with a poached egg.

Happy eating kids, and I’ll see you again in a fortnight.

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About hattiemily

London-based poet. Previously published on the underground, currently can't remember how to actually write.
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