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

Directions

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"