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.

And if I had to offer a third secret, it’s practice! The best way to get great at poaching eggs is to poach them every day for a week like I did. It’s amazing

And every now and then, even with fresh eggs from my chooks, I get a ‘dud’ that goes all whispy in the water. So don’t be discouraged – it happens to the best of us.

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. Or if you’re more confident just crack your eggs directly into the pot.

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!

Prepare Ahead

You can but I prefer my eggs freshly poached. If you do have leftovers they’ll keep in the fridge for a week or so. I haven’t thought to freeze poached eggs but they should be fine.

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