This recipe shows you the fool proof way of poaching eggs using the cling film technique. Everyone knows you need fresh eggs to do the ‘free fall’ poach, so having this method under your belt means a poached egg is only ever 3 minutes away, no matter your egg.
Ingredients
This is for 1 person
2 fresh eggs
1/2 Chorizo, thickly sliced
2 leaves of silverbeet or handful of baby spinach, thick stalks removed and then sliced
6 mushrooms, sliced
1 clove garlic, minced
1 tbs size of feta
A slice of your favourite bread
sprinkling of chopped parsely
salt and pepper
Method
Get a small saucepan of water up to a boil and let simmer till needed.
Gently heat up a little oil in a pan and cook the Chorizo till lightly browned and then add the garlic and cook for 1 minute.
Throw in the spinach and mushrooms and cook for 4 minutes or till softened.
In a small bowl place some cling film* and crack an egg into it.
Fold up the edges and twist to make a little sack that is now holding your egg. Put aside and do it again.
Place the eggs into the boiling water and set the timer for 4 minutes* Reduce the water to a rolling simmer
While the eggs are cooking, toast your bread.
Assemble the toast with the Chorizo and spinach mixture on top, sprinkle the feta over. When ready remove the eggs and place on top of the other ingredients, scatter with parsley and season with salt and pepper.
Poached egg tips…
If you haven’t done the cling film method before then you may want to do a trial with a spare egg as I have only come across one brand of cling film that does not need to be sprayed with a little oil prior to poaching. If your cling film does need a little oil and you haven’t done it then it’s near impossible to get out the finished poached egg in one piece.
So to test, do your two for lunch with a spray of oil and one (the test subject) without oil. If the un-oiled one comes out cleanly then you know that you won’t need to bother with that step again with that brand of cling film.
4 minutes from a boiling start is for a large egg, say 65 – 70g egg. Any smaller and just reduce the cooking time by about 10 seconds. You will still get a slightly runny yolk with 4 minutes but it won’t be as much.
- 2 fresh eggs
- ½ Chorizo, thickly sliced
- 2 leaves of silverbeet or handful of baby spinach, thick stalks removed and then sliced
- 6 mushrooms, sliced
- 1 clove garlic, minced
- 1 tbs size of feta
- A slice of your favourite bread
- sprinkling of chopped parsely
- salt and pepper
- Get a small saucepan of water up to a boil and let simmer till needed.
- Gently heat up a little oil in a pan and cook the Chorizo till lightly browned and then add the garlic and cook for 1 minute.
- Throw in the spinach and mushrooms and cook for 4 minutes or till softened.
- In a small bowl place some cling film* and crack an egg into it.
- Fold up the edges and twist to make a little sack that is now holding your egg. Put aside and do it again.
- Place the eggs into the boiling water and set the timer for 4 minutes* Reduce the water to a rolling simmer
- While the eggs are cooking, toast your bread.
- Assemble the toast with the Chorizo and spinach mixture on top, sprinkle the feta over. When ready remove the eggs and place on top of the other ingredients, scatter with parsley and season with salt and pepper.
If you haven’t done the cling film method before then you may want to do a trial with a spare egg as I have only come across one brand of cling film that does not need to be sprayed with a little oil prior to poaching. If your cling film does need a little oil and you haven’t done it then it’s near impossible to get out the finished poached egg in one piece.
So to test, do your 2 for lunch with a spray of oil and one (the test subject) without oil. If the un-oiled one comes out cleanly then you know that you won’t need to bother with that step again with that brand of cling film.
4 minutes from a boiling start is for a large egg, say 65 – 70g egg. Any smaller and just reduce the cooking time by about 10 seconds. You will still get a slightly runny yolk with 4 minutes but it won’t be as much.
This is such a lovely meal, and you could easily have it as a main for dinner but it works really well as a Sunday brunch.
Grab some friends and enjoy!… Blondie
