Breakfast has always been my favorite meal of the day. It's the first meal of the day and a new start to a healthy day.
Over the weekend, I go a little fancy with breakfast: poached eggs with roasted tomatoes, on a bed of bean sprouts, seasoned with a mixture of coconut oil, oregano, thyme, rosemary, and garlic.
Poached eggs are so delicious but might seem tricky to make. But, they are quite easy to make if you know the right steps to take. And easy to make if you know the right steps. If you're making them for the first time, blindly, many things can go wrong, from overcooking to completely falling apart. From trial and error and countless YouTube videos, here are some foolproof tips to poach eggs.
How To Poach an Egg:
- Prepare a small bowl of cold water and set it aside
- Crack your egg on the edge of the bowl (only one at a time), so it is easier for you to pour into the water when it is time.
- Fill a medium-sized saucepan with water and add two teaspoons white vinegar and one teaspoon sea salt. Bring this to a boil over medium heat.
- Once water is boiling, reduce the heat to medium-low and keep the water at a low simmer. Ideally, there should only be small bubbles rising.
- Using a wooden spoon, start stirring the simmering water until it creates a whirlpool. This will help to keep your eggs together as they cook and give them a perfect poached egg shape.
- Carefully slide the egg into the water as close as possible to the whirlpool. If you like a soft poached egg, cook for 2-3 minutes or 3-4 minutes if you like a firm yolk.
- Using a slotted spoon, transfer the egg from the hot water into a bowl of cold water. This can stop the cooking process, so you don’t overcook your egg.
- Remove from the cold water and pat dry on a plate lined with paper towel.
What You'll Need
2 Poached eggs
1 cup Cherry tomatoes
2 cups bean sprouts
1 tablespoons coconut oil
1 teaspoon oregano
1 teaspoon thyme,
1 teaspoon rosemary
1 garlic clove, minced
Sea salt, to taste
Pepper, to taste
What You'll Need To Know
Heat the coconut oil in a cast-iron skillet over medium heat, adding the garlic once hot.
Add the tomatoes, salt, pepper, and assorted herbs and cook until the skins begin to wrinkle, and the tomatoes begin to break down, about 6 minutes. Turn off heat and cover.
In two bowls add a cup of bean sprouts to each.
Spoon the tomato mixture into a ramekin.
Add a poached egg on top of tomatoes and bean sprouts, adding a dash of salt and pepper to taste.
Recipe makes 2.