While reading Lucky Peach Magazine I came across this amazing way to poach an egg so I decided that for $9.00 and someleftover veg I could cook up a better meal than I could buy at any "House" of something. And while the egg poaching is a little more involved than normal it certainly makes a great poached egg.
For the grocery list and cook'n instructions click"read more"
Grocery list:
2 eggs
4 slices Prosciutto
1/3 lbs spinach
2 red potatoes,diced
1 turnip, diced
1/4 red onion, diced
1/4 red pepper, diced
1 1/2 tbsp rosemary, chopped
5 cloves garlic
2 tbsp olive oil
1 tbsp butter
2 tbsp white wine
TT Chef Salt & Pepper
Tools:
Plastic wrap
Butchers twine
Chopstick or skewer
Small bowl
Wax paper
Baking sheet
Pot
Saute Pan
Instructions:
- Heat oven to 350 degrees.
- Place wax paper on a sheet pan.
- Layout each piece of prosciutto on wax paper.
- Cook in overnfor 10 minutes.
- Add 2 tablespoons olive oil to pan on medium heat.
- Add turnips and potatoes. Stir contents of pan every couple of minutes.
- After five minutes add pepper, onion, garlic and rosemary.
- Season with Chef Salt and pepper.
(this is that crazy new school technique for poached eggs i found in alucky peach mag)
- Bring a pot of water to a boil and reduce to a simmer.
- Drape plastic wrap over a bowl.
- Rub plastic wrap with a small amount of olive oil (this keeps the egg from sticking).
- Crack 1 egg into the plastic wrap.
- Season with chef salt and pepper.
- Fold ends of plastic wrap to create a balloon with the egg in it.
- Tie with butchers twine.
- Attach the loose end of twine to a chopstick or skewer.
- Repeat for second egg.
- Cook eggs for 5-6 minutes.
- Remove eggs when done.
- Add spinach to poaching water for 1 minute.
- Remove and squeeze out excess liquid.
Plating is easy. Spinach in the center. Egg on top ofspinach. Hashbrowns around the Spinach/Egg. Prosciutto standing up behind egg.And you are done with the chef'n so enjoy the results.
