One of my favorite ways of eating eggs is poaching. It’s kind of magical. If done correctly, you have a perfect white coccoon, and nestled in the center is a beautiful butterfly that is waiting to burst out into yolky goodness.
I’m also a fan of the sunny side up egg. My mom used to make me sunny side up eggs with a side of toast, and I loved to break open the egg yolk and dunk my bread in the yolk. I still do it to this day. My cat also likes sunny side up eggs, because she licks up the leftover yolk on the plate.
Poached Egg Salad
Part 1: Croutons
- 3 slices of day old bread (I used 12 grain from Whole Foods)
- 1 tbsp melted butter
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tbsp oregano
- 1 tbsp thyme
Preheat oven to 350 degrees. Toss the bread in with the remaining ingredients in a bowl. Line a baking pan with aluminum foil and spread the bread evenly. Bake for 20 minutes, turning once, until browned. Set aside.
Part 2: Bacon & Roasted Garlic
- 6 slices of bacon
- 1 garlic bulb
- olive oil
- salt and pepper
Turn the oven up to 400 degrees. Line another baking pan (or use the same one for the croutons! The less dishes the better!) with aluminum foil and lay out the bacon. Sprinkle with salt and pepper and olive oil.
Remove excess from garlic bulb. Cut garlic bulb at the top to expose the garlic. Place in a heat proof ramekin and sprinkle with salt, pepper and olive oil.
Bake bacon and garlic together for 15-18 minutes, turning the bacon once, until your level of crispiness. Take the bacon out and bake the garlic for an additional 15 minutes. Put both aside.
Part 3: Dressing
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp dijon mustard
- salt and pepper to taste
Combine all ingredients and set aside.
Part 4: Poached Eggs
Bring a pot of water to a simmer, just before the boiling point (Between 160-180 degrees) Add 2 tbsp vinegar and salt liberally (This I forgot to do, D’oh!) Crack first egg into a small cup and then gently (Gently I say!) place into the water. Using a slotted spoon gather the egg whites towards the yolk. Shut off the heat and cover, cooking for 3-4 minutes, depending on how runny you like your yolk. Repeat as necessary.
Part 5: Assemble your salad
- 1 bunch red leaf lettuce
- 4 grape tomatoes, sliced
- 1/4 raw onion, chopped
Combine your salad greens with the tomatoes and onions. Crumble up the bacon, add the croutons, coat lightly with dressing and add your poached egg to the top.
This was definitely no easy task! I now have a greater appreciation for a good poached egg at a restaurant. The people that can make poached eggs like nothing, well, I bow down to you. Hopefully, with a little practice, I’ll be able to whip them up in no time.