Poached to perfection

Pushpesh Pant

The ‘Eggs to Order’ counter is the busiest at breakfast buffets, but, interestingly, the person manning it is seldom put under pressure by the guests. Most settle for a masala omelette; the health conscious would ask for an egg white omelette. A few may request a sunny side up. It has been a long time since we saw someone ask for poached eggs. Now, that is what we call the choice of a discerning gourmet. Poached eggs are free from grease and the yolk is delicious, rekindling the nostalgia of half-boiled eggs that were served at home and tested one’s command of knife and spoon. Recently, we had a breakfast to die for at a rooftop eatery at Hauz Khas village with the breathtaking view of the historic water body ringed by greenery. The restaurant serves a winning combo of perfectly poached eggs on a slice of multigrain toast with a wedge of potato in jacket, chicken ham, parmesan cheese and bacon rashers jam, sweetened so seductively with homemade apricot preserve. Chef Devender turned out the poached eggs to perfection. Not impossible to recreate this magic at home.

Great eggspectations

Ingredients

Eggs 4-6 (fresh)
Bacon rashers 4-6 (fried crisp in own fat)
Chicken ham 50g (sliced and cut into small strips)
Potato wedges 4 (you may use readymade spicy frozen from a pack)
Apricot preserve 1 tsp
Broccoli florets 2-3 small ones (blanched in boiling water for 30 seconds; refreshed immediately in ice cold water)
Grated cheese 1 tbsp (if cheddar, a pinch will do)

Method

In a shallow saucepan, bring water to a boil and then reduce the heat. Let it simmer. Grease a small bowl very lightly and break an egg into it. Gently lower the egg into the simmering water and let it set approximately for three minutes. In the meantime, deep fry the potato wedges and bacon rashers. Remove the eggs from the water carefully and place a couple on a piece of toast. Arrange it on a plate with bacon rashers on the side topped with very little apricot preserve along with other accompaniments. Drizzle a little grated cheese on top and slurp. This beats masala or any other omelette hollow any day!