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Recipe online

fissler.com/en/blogs/recipes/how-to-the-perfect-poached-egg

Recipe

Here's how: The perfect poached egg

Author: Fissler

Total Time
20 min
Cooking Time
10 min
Preperation Time
10 min
Yield
1 serving

Ingredients

  • 1 slicesourdough bread
  • 1 xspring onion
  • 150 gbaby spinach
  • 1 xegg
  • 3 tbsp.vinegar
  • 20 gParmesan
  • butter
  • salt, pepper

Fissler products used

  • Adamant® Comfort Frying Pan
  • Original-Profi Collection® Turner
  • Original-Profi Collection® Stew Pot with Metal Lid

Instructions

  1. Step 1 of 10:

    Toast the sourdough bread in a Frying Pan. Then spread with butter.

  2. Step 2 of 10:

    Wash the spring onion , pat dry, and chop finely.

  3. Step 3 of 10:

    Wash the baby spinach and pat dry.

  4. Step 4 of 10:

    Wilt the spinach in a non-stick Frying Pan until warmed through and collapsed. Season with salt and pepper.

  5. Step 5 of 10:

    Bring water to the boil in a saucepan, then reduce the heat. Now stir in the vinegar. 

  6. Step 6 of 10:

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

  7. Step 7 of 10:

    Use a wooden spoon to create a whirlpool in the water, then gently slide the egg in from the cup. 

  8. 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. 

  9. Step 9 of 10:

    Lift the egg out of the water with a slotted spoon. 

  10. 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.

  11. 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.