Here's how: The perfect poached egg
Poached eggs have become a staple on breakfast café menus. But everyone can enjoy this slightly different breakfast egg at home, too. We'll show you how with a delicious recipe featuring steamed spinach and toasted sourdough bread.
Image: ©esseffe/istock
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 slice | sourdough bread |
| 1 x | spring onion |
| 150 g | baby spinach |
| 1 x | egg |
| 3 tbsp. | vinegar |
| 20 g | Parmesan |
| butter | |
| salt, pepper |
Instructions
Step 1 of 10:
Toast the sourdough bread in a Frying Pan. Then spread with butter.
Step 2 of 10:
Wash the spring onion , pat dry, and chop finely.
Step 3 of 10:
Wash the baby spinach and pat dry.
Step 4 of 10:
Wilt the spinach in a non-stick Frying Pan until warmed through and collapsed. Season with salt and pepper.
Step 5 of 10:
Bring water to the boil in a saucepan, then reduce the heat. Now stir in the vinegar.
Step 6 of 10:
Crack the egg into a cup. Make sure the yolk stays intact.
Step 7 of 10:
Use a wooden spoon to create a whirlpool in the water, then gently slide the egg in from the cup.
Step 8 of 10:
The egg white will now set and form a pouch around the runny yolk. After about 4 minutes of cooking, the poached egg is ready.
Step 9 of 10:
Lift the egg out of the water with a slotted spoon.
Step 10 of 10:
Now place the spinach on the toasted, buttered bread and sprinkle with freshly grated Parmesan . Place the poached egg on top. Finish with coarse salt, a pinch of ground pepper, and a sprinkling of spring onions. When you cut into it, the runny yolk flows out - simply delicious.
Tipp
Homemade hollandaise sauce is not only great with asparagus, but also goes wonderfully with poached eggs all year round - this combination is called Eggs Benedict.
