poached egg

Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ? 🙂
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Bon Appétit ! Life is Good !
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Veggie Salad With Chanterelles & Poached Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: saute 8 oz cleaned, fresh chanterelles in 1 tblsp EVO, season to taste with kosher salt and fresh-ground black pepper, set aside

: poach 2 ea eggs to your preferred doneness, shock in ice water, place on absorbent paper

: cut 2 fresh cooked corn cobs into thick slices, clean and blanch 8 oz green beans, cut 1 ea cup grape tomatoes in half, slice 1 ea small white onion into fine julienne, add the chanterelles, dress with herb-vinaigrette, mix to coat all veggies generously with the dressing , to serve, place the salad in a serving dish, top with the poached eggs ; serves one main course or 2 to 4 appetizer (adjust the # of eggs accordingly)

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

: Veggie Salad With Chanterelles & Poached Eggs

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BREAKFAST OF CHAMPIONS # 56 – Steak And Egg

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If you feel you need a breakfast that will prepare you for a special day ahead, be it a tough work-day or a fun play-day, this tasty beauty will probably fit the bill. Even if you are a vegetarian, just omit the steak and you will still have a dish that is full of flavor and texture, pretty and just – yummy 🙂
Good morning and have a great day !
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Bon Appétit ! Life is Good !
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Note: Although only 2 eggs are needed for this recipe, I usually cook one extra egg, just in case one breaks……(better safe than sorry)
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Breakfast Of Champions # 56 – Steak & Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel one large baking potato

: trim the ends and discard, cut the remaining potato into four 1/2 ” slices

: simmer slices in salted water until soft but not falling apart

: meanwhile, season two 8 oz beef tenderloins with kosher salt and cayenne pepper to taste, saute or grill until cooked to your preferred internal temperature, reserve

: saute potatoes in duck fat until golden and crisp, season with kosher salt and cayenne pepper to taste

: season 2 thick slices of beefsteak tomatoes with kosher salt and fresh-ground black pepper to taste, finely slice 2 ea scallions

: dust tomato slices with a/p flour, saute in duck fat until golden

: poach three eggs to your desired doneness in 1/2 qt of water that has been seasoned with 1 tsp white vinegar and 1 tsp kosher salt

: to assemble the dish, place 1 slice potato on serving plate

: top potato with 1 slice tomato

: top tomato with another slice of potato

: top potato with 1 beef filet

: top beef with one egg

: nape (cover) egg with sauce mornay (cheese sauce)

: sprinkle with finely sliced scallions; recipe serves two

: Breakfast Of Champions # 56 – Steak & Egg

: Breakfast Of Champions # 56 – Steak & Egg

: Breakfast Of Champions # 56 – Steak & Egg

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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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What’s there to say about this breakfast other than that it was beautiful, delicious and satisfying –
I believe the pictures speak for them self – start drooling 🙂
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Bon Appétit ! Life is Good !
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More Cauliflower on ChefsOpinion
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Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: clean and cut into small florets 1 medium-sized head of cauliflower

: blanche cauliflower, drain cauliflower, pat dry

: dice 16 oz of beef flank steak, 3 oz of onions and 2 oz of red peppers

: poach 3 eggs for 3 minutes, remove to absorbent paper

: mix 1 tblsp finely sliced chives with 1 tsp chili oil, 1 tblsp olive oil and a pinch of kosher salt

: carefully add poached eggs to chili oil, keep warm

: season beef with kosher salt and cayenne pepper to taste, saute in garlic oil until browned on the outside but still rare on the inside, remove from pan, reserve

: in the same pan, saute the onions and peppers until onions are caramelized

: add the cauliflower, season with salt and pepper, saute until starting to brown, remove from heat

: return beef to pan, mix without breaking up cauliflower, check/adjust seasoning

: plate hash on serving dish, top with poached eggs; serves 3 (or one hungry Hans)

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

: Breakfast Of Champions # 55 – Cauliflower And Beef Hash With Piquant Poached Egg

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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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When I got up early today, the plan was to do some cleaning and shopping and otherwise just hang and enjoy a quiet Easter Sunday, having a couple of sandwiches and some fruit.
I opened the fridge with the sole intention to get two apples as breakfast and wait for lunch to have a sandwich or something else which does not require more than five minutes in the kitchen. Well, such was the plan – until I saw the spicy Italian sausage and figured that it would help me to a more enjoyable start of the day. The sausage was quickly joined by some eggs and – what the heck – cheese polenta.
Looking at the pictures now and remembering this tasty dish, I must say it was a wise decision to over-rule the two apple-breakfast and go with this beauty instead.
(Later on, there was a great lunch and even greater dinner; – so much for good intentions and not spending much time in the kitchen)
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Bon Appetit ! Life is Good !
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Click here for Perfect Poached Egg Recipe
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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bring water, garlic paste , kosher salt and cayenne pepper to a simmer (see recipe above)

: add cornmeal, simmer until corn meal is soft, about 40 minutes

: add grated cheese of your choice (I used Parmesano Reggiano), butter and heavy cream, check/adjust seasoning

: polenta

: meanwhile, poach eggs (see recipe above)

: score and saute spicy Italian Sausage

: when sausage is done, set aside, add scallions to the pan, saute one minute, remove to absorbent paper

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Salade Lyonnaise

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Here we have another classic that shows and proofs why the classics don’t die: They are simply the best !
When all the pretty (and sometimes not so pretty) newfangled high flyers have simply faded away because of lack of substance, practicality and being too heavy on looks and too light on taste and texture, out come the classics again to remind us why they were our favorites in the first place : Taste, texture and simple, appetizing presentation, free from superficial nonsense. What better dish to proof my point than with this wonderful salad which will be equally good as appetizer, side dish, snack or even main course (See below )
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P.S.
Usually the poached egg is served liquid in the center, but, while I love eggs prepared this way, for my salad I prefer them a bit more waxy (depending on the size of the egg, add about 1 to 1,5 minutes to the cooking time of soft-poached egg)
P.P.S.
Although smoked bacon is widely used, I prefer the taste and texture of fresh bacon for this dish. If you choose to use smoked bacon, you can forgo the step of simmering the bacon before sauteing.
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Bon Appetit ! Life is Good !
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Salade Lyonnaise

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: fresh bacon

: cut bacon into lardons

: simmer bacon in salted water until tender

: drain bacon

: saute bacon until crisp

: drain bacon, reserve fat for other use (pommes lyonnaise)

: saute croutons in garlic oil, season with kosher salt and cayenne pepper

: saute until golden, set aside

: poach eggs to your preferred doneness

: marinade frisée (endive) with a simple vinaigrette

: arrange salad on serving dish

: top salad with croutons

: top with bacon lardons

: top with poached eggs

: Salade Lyonnaise

: Salade Lyonnaise

: Salade Lyonnaise

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Perciatelli, Tomato & Poached Egg

“Waiter ! One order of Perciatelli, Tomato & Poached Egg please !
I wish I could order food like that in a restaurant around here !
Everybody seems to serve the same old stuff, (grilled fish with mango salsa anyone?), desperately trying to be “innovative”, “modern”, “on the edge”. But sadly, what I mostly find is mediocre food that has been invented and created a long time ago, then suffered a long and steady decline in quality and substance at the hand of badly trained cooks and so called chefs . We now find the most outrageously crappy food for even more outrageous prices in a vast majority of restaurants. I fully acknowledge that there are lots’s of great chefs out there but unfortunately, they are the minority in a sea of mediocracy or worse. How about some more top quality, simple, tasty, beautiful “REAL FOOD” . I would not mind paying top $ for a plate like this if it were fresh, good tasting, clean and nicely presented. Unfortunately, most “hip” folk’s think food like that has no place in a restaurant and it would be beneath their advanced eating habits to consume . (In public, anyway). While I appreciate as much as the next person food that is prepared and presented in an artful, unexpected, unconventional way, on a day to day basis I prefer great food which is practical and economically sound. After all, most of us have to cook the stuff before we can eat it. While there are plenty folk’s out there who apparently can run up a dinner bill of a few hundred or even a few thousand bucks a few night’s a week, most of us are not that privileged but nevertheless deserve to eat good (and, many times, much better) on a reasonable budget.

Perciatelli, Tomato & Poached Egg

Any thoughts on that friends ?
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Ingredients :

Perciatelli, cooked al dente, some cooking liquid reserved
Eggs, poached
Tomato, chopped
Garlic, paste
Olive oil,
Basil, stems removed
Kosher salt,
Black pepper, freshly ground
Parmigiano reggiano, grated

Method :

Saute garlic paste in olive oil until fragrant, add tomatoes and basil leaves and saute for three minutes. Remove basil, add salt and pepper and mix in blender until smooth. Poach eggs in lightly salted and vinegared water to your desired doneness. Toss perciatelli with olive oil, cheese and a bit of the cooking water until a thin film of sauce forms. To serve, drizzle tomato sauce over pasta, top with poached eggs. Sprinkle with cheese and garnish with fresh basil.

Bon Appetit ! Life is Good !
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” Fish Dumpling & Shrimp Ball Soup With Poached Egg “

What the heck !?
Soup with fish dumplings, shrimp ball’s, shrimp, vegetables, chili and poached egg ?
Well, it might sound’s a bit much but it is absolutely delicious, the flavors and textures
go very well together to form a wonderful, multi-facetted dish.
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Ingredients:

Shrimp, pre cooked, peeled, deveined, half of them tail removed
White fish, such as haddock, tilapia, cod
Peas, frozen
Corn, frozen
Won ton wrappers,
Red chili, sliced
Scallion, sliced
Cilantro, coarsely chopped
Whole egg for poaching
Egg white for fish dumplings and shrimp balls
Fish stock substitute with chicken stock if preferred
Ketchup
Maggi
Salt, cayenne pepper, lemon juice to taste

Method :

Dumplings :
Chop the fish coarsely, add a bit of egg white, salt, cayenne pepper, mix.
Add half a teaspoon to a wrapper, moisten the edges with water.
Top with another wrapper, flatten and cut with a crinkle wheel cutter or a raviolini stamp.

Shrimp balls :
Chop the tailless shrimp to a fine paste. Add sriracha, salt and a bit of ketchup,
Mix and form into small ball’s.

Cook fish dumplings and schrimp balls in salted water until floating,
transfer to salted ice water.

Egg :
Poach in lightly salted water for 3 1/2 minutes, transfer to salted ice water.

Soup :

Bring stock to simmer, add corn and simmer for two minutes.
season with salt, sriracha soy sauce and maggi seasoning.
Add fish dumplings and shrimp balls’, shrimp balls, chilis, green peas and poached egg.
When heated through, plate and sprinkle with scallion and cilantro

Bon Appetit ! Life is Good !

” Pasta, Morcilla & Poached Egg “

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” Pasta, Morcilla & Poached Egg “

(Morcilla = Blood Pudding, Blutwurst, Blood Sausage)

What a tasty, satifying dish. Familiar ingredients, not so familiar combination.
If you like morcilla, you’ll love this dish.
If you usually don’t like morcilla , you will probably still like this dish 🙂

Bon Appetit ! Life is Good !
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