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Wednesday, February 8, 2012

Poached Eggs with Basil Cream

While weekday morning hunger is satisfied with a simple bowl of cereal and milk, I find that the weekend calls for more fancy an item to adorn the plate as the first meal of the day. When I started this blog one of the first recipes I put it on was Basil Cream Eggs as a rather easy breakfast dish with gooey warm poached eggs. While I kept this recipe simple by using a basil infused cheese to create the sauce, it feels a little redundant in hindsight, as this cheese may not be particularly available to buy everywhere. So this is a redux of the recipe with a quick Basil Cream sauce - from scratch. And in response to a special request from a reader I have included the directions for poaching the eggs - just so you know! Try this one on this weekend - too easy!!! 
For the eggs
Place a deep frypan half filled with water on high heat and bring to the boil
Place the egg rings in the pan, three is probably maximum as you need room to transfer the eggs when cooked
Turn the heat down to low, a rolling boil would not allow the eggs to cook and set perfectly
Crack the eggs gently, one at a time into a small bowl or measuring cup. 
Ensure the yolk is still intact, fresh free range eggs would be best recommended here
Carefully pour the eggs into the rings allow to set for a minute
Now, with a spoon, gently bathe the eggs with the hot water, this helps to cook the tops, repeat as necessary
After the eggs have been in the hot water for at least four minutes they should be firm enough to transfer to a plate. 
"You will need a flat turner to ensure that the egg is not broken while transferring. This takes practice and it's very likely that one of the yolks will burst - it still happens to me even if I try to be as careful as possible." 
 For the Basil Cream Sauce, enough for 4 eggs
1 tbsp x Olive Oil, or melted butter if you are feeling naughty
1 clove x Garlic, crushed
3 tbsp x Cream
8-10 Basil leaves, torn roughly
1 tbsp x finely grated Parmesan cheese
Heat the oil on low heat and add the garlic, stir and cook gently for 30 seconds
Add the cream and increase heat to bring to a gentle boil
Reduce heat again and put in the basil, stir to combine and allow to infuse for 2 minutes
Now add the parmesan cheese and stir through until melted and combined
Remove from heat and rest, sauce will thicken slightly on cooling
Now for breakfast
Toast a couple of large slices of bread to your liking and butter or drizzle a little olive oil on them
Place a handful of Baby Spinach leaves onto the hot toast
Carefully crown the spinach with two beautifully poached eggs
Ladle a spoonful or more of the Basil Cream Sauce
Garnish with a good grind of fresh black pepper and serve 
Oh! Don't forget to pop the yolk so it dribbles down the toast - yum

"Basil Cream Sauce also goes great alongside sauteed mushrooms or even a couple of thickly sliced and grilled tomatoes"


Anonymous said...

thanks for updating this. Will let u know how i get on!

ngizee said...

So Anonymous, how did the eggs go?