Poached Eggs with Ham and Cheese Sauce
Nervous to attempt poached eggs? Follow our tried and tested method for failproof results.
- Serves: 4
- Recipe Category: Breakfast eggs
- Products in this recipe:
You Will Need:
Method:
Break eggs into a sieve or colander and leave the very watery part of the whites to drain away. Boil the kettle. Fill a 20 cm frying pan half full with water from the kettle. Place the pan over a gentle heat, until tiny bubbles form on the base. Tip the eggs into the water and let them barely simmer, without a lid for exactly 1 minute. Cover the pan with a lid and remove it from the heat.
Poach the eggs, away from the heat, for 4 minutes. By now the yolks should still be runny and the whites cooked. Use a slotted spoon to carefully separate, lift and drain the eggs. Pile ham onto the toast. Warm the Cheese Sauce and spoon a generous dollop on the ham.
Top with eggs. Season lightly with Chilli & Garlic Seasoning. Add greens, cherry tomatoes and slivers of avocado. Pics for Fresh Living, by Shane Powell
Microwave Poached Egg
Serves 1 Poach an egg for one, with the help of a microwave. In a 500 ml measuring cup, mix 1½ cups (375 ml) of water. Microwave on high for 2 - 4 minutes, until water reaches a fast boil.
Stir water in a circular motion, slip in an egg and continue to gently stir a few more times. Immediately cover with plastic wrap and let the egg stand, on the counter top, for 5 minutes, then remove the plastic and lift the egg out with a slotted spoon.
Serve and enjoy your perfectly poached egg on buttered toast, coated with warm cheese sauce. For a soft poached egg, leave to stand for 4 minutes covered, but should you prefer medium or hard, leave to stand for 5 or 6 minutes respectively.
Poached Eggs with Ham and Cheese Sauce
Nervous to attempt poached eggs? Follow our tried and tested method for failproof results.
- Serves: 4
- Recipe Category: Breakfast eggs
- Products in this recipe:
You Will Need:
Method:
Break eggs into a sieve or colander and leave the very watery part of the whites to drain away. Boil the kettle. Fill a 20 cm frying pan half full with water from the kettle. Place the pan over a gentle heat, until tiny bubbles form on the base. Tip the eggs into the water and let them barely simmer, without a lid for exactly 1 minute. Cover the pan with a lid and remove it from the heat.
Poach the eggs, away from the heat, for 4 minutes. By now the yolks should still be runny and the whites cooked. Use a slotted spoon to carefully separate, lift and drain the eggs. Pile ham onto the toast. Warm the Cheese Sauce and spoon a generous dollop on the ham.
Top with eggs. Season lightly with Chilli & Garlic Seasoning. Add greens, cherry tomatoes and slivers of avocado. Pics for Fresh Living, by Shane Powell
Microwave Poached Egg
Serves 1 Poach an egg for one, with the help of a microwave. In a 500 ml measuring cup, mix 1½ cups (375 ml) of water. Microwave on high for 2 - 4 minutes, until water reaches a fast boil.
Stir water in a circular motion, slip in an egg and continue to gently stir a few more times. Immediately cover with plastic wrap and let the egg stand, on the counter top, for 5 minutes, then remove the plastic and lift the egg out with a slotted spoon.
Serve and enjoy your perfectly poached egg on buttered toast, coated with warm cheese sauce. For a soft poached egg, leave to stand for 4 minutes covered, but should you prefer medium or hard, leave to stand for 5 or 6 minutes respectively.