Poached egg on…anything!


Lately I have been getting back into eating eggs. After reading about how the eggs I was purchasing (although “organic and free range”) could be unethical in the book ‘Eating Animals’; I have recently found an trustworthy egg provider: the sweet and sometimes humorous “biker” guy at the farmers market who sells quality eggs and is nice to his chickens. Without opening another can of worms here by discussing commercial eggs andthe treatment of chickens, a good rule of thumb is to notice the colour of the yolk. If the yolk is golden or orange, that means that the chickens have been fed quality nutritious food, have had access to fresh grass and have a generally good lifestyle.

So why are we talking about eggs? Well I have recently learned how to poach eggs-thanks to Enrico. This is a very healthy way to enjoy eggs because it doesn’t involve frying of any sort.All you need is a pot of water. Next time you need a quick, healthy and delicious meal, try poaching yourself an egg or two! It only takes 5 minutes. 

Here’s how to do it:

1 (or 2) egg(s)
small pot 3/4 full of water


1. Bring pot of water to a boil.

2. Once it has boiled, turn heat off and stir water in a circular motion with a spoon.

3. With water in motion, quicklycrack and plop the egg(s) into the water. 

4. Cover pot and let sit with forapproximately 2 minutes (for a runny-ish yolk). 

5.  Scoop the egg out of the water with a slotted spoon draining as much of the water off as possible.

You can serve this up a few ways, here’s two ideas:

Option 1 (pictured here, Enrico’s signature dish): Serve on top of toast, drizzled with olive oil and sprinkled with salt, pepper and dried oregano, with a side of sauteed mushrooms and greens. 

Option 2 (I made this tonight): Serve on top of a bed of quinoa and wilted greens with fresh avocado and a dash of salt and pepper. 



3 Comments on “Poached egg on…anything!”

  1. Daddo says:

    Thanks Ivy. Who knew this was so easy and so good too. I am going to get cracking 🙂

  2. lilman says:

    This looks great! I recommend poaching in chive-vinegar – helps to keep the white from fragmenting, and tastes amazing if you like vinegar.

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