Here's how: The perfect poached egg

Step 1 of 10:

 

Toast the sourdough bread in a pan. Then spread with butter.

Step 2 of 10:

 

Wash, dry, and finely chop the spring onions.

Step 3 of 10:

 

Wash and pat dry the spinach.

Step 4 of 10:

 

Sauté the spinach in a non-stick pan until warm and wilted. Season with salt and pepper.

Step 5 of 10:

 

Bring water to a boil in a pot, then reduce the heat. Stir in the vinegar. 

Step 6 of 10:

 

 Crack the egg into a cup. Make sure the yolk remains intact. 

Step 7 of 10:

 

Create a vortex in the water with a cooking spoon and gently slide the egg from the cup into it. 

Step 8 of 10:

 

The egg white will now set, forming a pocket for the liquid 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. Finally, season with coarse salt and a pinch of ground pepper, and sprinkle with spring onions. When you cut into it, the liquid yolk will run out – simply delicious.

Tip

 

Homemade hollandaise sauce is not only great with asparagus but can also be excellently enjoyed with poached eggs year-round – the combination is called Eggs Benedict.