If you’re like me, you love eggs. I know the doctors said don’t eat eggs, they’re bad for you and now they’re saying oops we were wrong. For me, there’s something about a fork cutting open a runny yolk and seeing all that yellowy goodness oozing across the plate.
Frying an egg is no big deal for me, I can do that with my eyes blindfolded and dancing a jig but when it comes to poaching an egg mine come out looking like an egg in a torn, flimsy wedding dress. Imagine my delight when I came across The Gingerbread Girl’s blog about how to poach an egg. I can’t say that this is her original recipe because once again, it’s based on our old friend Julia Child. It’s really a fake poached egg but with more taste and flavor I think.
You’ll need 4 ramekins or small heatproof bowls for this method.
4 large eggs, room temperature
1/4 cup cream
2 Tbsp butter
1 cup boiling water
Place ramekins or bowls in a large casserole dish. Fill dish with boiling water, until the ramekins are about 1″ submerged.
Add a pat of butter to each ramekin and swirl, until butter melts and bottom and sides are fully coated.
Crack one egg into each ramekin. Fill with approximately 1 Tbsp heavy cream. Sprinkle with parsley or other spices.
Transfer the entire casserole dish to the oven, and bake at 350 degrees for 10 minutes, or until eggs are firm.
That’s it. Imagine if you had a crowd for breakfast, you could easily pre-cook the bacon ahead, toss all the eggs in the oven and delegate someone to make the toast soldiers. You’ll be a hero.
Now about the Hollandaise Sauce. It’s coming but I haven’t perfected it for photography yet.