Herb-Infused Poached Eggs are a simple yet elegant way to elevate your breakfast or brunch. The infusion of fresh herbs brings a fragrant depth to the delicate eggs, transforming a basic dish into something special.
Eggs: The star of the dish, providing a creamy texture and rich flavor when poached just right. Choose fresh, large eggs for the best results.
Water: The medium for poaching; it helps cook the eggs gently and evenly.
White vinegar: Essential for helping the egg whites set quickly, resulting in perfectly shaped poached eggs.
Sea salt: Enhances the natural flavors of the eggs and herbs.
Fresh thyme, rosemary, and parsley: These herbs infuse the poaching water, giving the eggs a subtle yet aromatic flavor. Chop them finely to release their oils and maximize their impact.
These herb-infused poached eggs are delightful on a slice of toasted sourdough or multigrain bread. For a heartier meal, serve them alongside roasted asparagus or a light salad. A sprinkle of extra chopped herbs on top adds a fresh pop of color and flavor.
Start by taking a medium saucepan and filling it with about two cups of water. Add half a cup of white vinegar and a teaspoon of sea salt to the water. Bring this mixture to a gentle simmer over medium heat. You’re looking for small bubbles, not a rolling boil, as this will help cook the eggs gently.
Once the water is simmering, stir in the fresh herbs: a tablespoon each of chopped thyme, rosemary, and parsley. Let them infuse for about two minutes. This step is crucial, as it allows the flavors to meld into the water, which will soon envelop your eggs.
Next, crack each egg into a small bowl. This makes it easier to slide the eggs into the water without breaking the yolks. Gently slide one egg at a time into the simmering water. Let the eggs poach for about 3-4 minutes. You want the whites to be set but the yolks slightly runny for that perfect creamy texture.
Use a slotted spoon to carefully remove the eggs from the saucepan. The slotted spoon helps drain excess water, keeping your eggs from being soggy. Serve them immediately on your choice of toasted bread or alongside some roasted vegetables for a complete meal.
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