Poached Eggs with Mayo

Poached Eggs & Mayo

Poached Eggs with Mayo

Poached eggs are my go-to breakfast. And have been for years. I just change the accompaniments to save me from getting bored. Sometimes it’s salad leaves and sauerkraut like the photo above but in the winter I prefer cooked greens. There are 2 secrets to perfect poached eggs. Using the freshest eggs you can and using lots of vinegar in the poaching water.

Enough for: 1
Takes: 10 minutes

3-4 tablespoons white vinegar
2 fresh eggs
2-3 tablespoons mayonnaise
salad leaves or other veg, to serve

1. Bring a small saucepan of water and the vinegar to the boil on a very high heat.

2. Break an egg into a small cup and slide gently into the boiling water. Repeat with the other egg.

3. Reduce the heat to keep the eggs at a gentle simmer and cook for 3 minutes or until the eggs feel firm but not hard.

4. Drain eggs with a slotted spoon and pat dry with a clean tea towel. Serve eggs on a bed of salad with mayo slathered over.

Variations

carnivore – serve with crispy bacon or a few slices of finely sliced proscuitto draped over. I also love black pudding or sausages.

different veg – a handful of baby spinach or baby kale, raw finely sliced zucchini, shaved white cabbage, grated raw cauliflower, raw snow peas or any cooked veg.

decadent – serve with some hollondaise sauce instead of the mayo.

savoury – sprinkle over some nutritional yeast, schichimi togarashi (japanese spice blend) or shaved parmesan cheese.

more substantial – serve with smashed avocado, a decent pat of butter or extra mayo. Seriously you won’t miss the toast with this extra fat!

higher iron – serve with a few tablespoons pate.

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{ 2 comments… read them below or add one }

Mary K Frymire July 17, 2017

Jules,
Thanks for helping me be able to poach eggs confidently, and then enjoy eating them!
Such a treat I’ve always longed to prepare.
Regards,
Mary

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jules July 20, 2017

Ooh yay Mary! Good for you xx

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