Elisa's Poached Eggs with Foraged Additions
1 or 2 eggs per serving
Technique for Poaching Eggs:
- In a medium sized non-stick fairly deep skillet or saucepan, add water three quarter of the way up the sides.
- Add 1 Tbs. white vinegar to the pan.
- Heat until barely simmering and crack in the eggs, one at a time, in a small bowl and then slide each egg into the simmering water.
- Cook for a few minutes. As the whites begin to become opaque, begin ladling hot water over the top of the eggs.
- Cook slowly ladling carefully to ensure that the tops of the eggs are not undercooked.
- Cook until the egg yolks begin to become slightly firm and then carefully, one at a time, remove the eggs with a slotted spoon to a paper towel. This will remove excess water.
- Carefully pick up the paper towel and slide the egg over onto a serving plate, prepared toast, or tortillas.
Poached eggs are a great vehicle to use up leftover cooked and raw vegetables. To begin, I often warm a tortilla with a few gratings of cheese. As in the picture above, I assembled this simple meal with the tortilla first, then poached egg, and vegetables I had on hand, in this case some previously cooked corn and potatoes refreshed by re-heating them in a bit of butter seasoned with salt. Inspired by huevos rancheros, I added some fresh tomatoes and leftover guacamole