Happy weekend! A weekend without poached eggs is very rare for me. A few years ago, when I was visiting Berlin, I celebrated all the breakfast places very much. There I ordered always poached eggs in all variations. But if we met at 11-12 for breakfast or brunch, I’d already died 100 hunger deaths on the way there. I am a morning person who loves to eat first thing in the morning. Only then do I get my necessary energy. Sometimes I wake up because I’m just hungry. My environment always laughs about that dead when I mention it. Long story short: I rather have breakfast at home now.
I can do poached eggs in all sorts of variations. I currently love the asparagus variations, so there is a little inspiration for a quick spring breakfast today. You stew shallots and green asparagus with butter on medium heat. You can also add cherry tomatoes, which also taste great.
POACHED EGGS – how to!
After years of experience, poaching eggs works best for me when the water is lightly boiled but not bubbling. Lower the temperature to a low temperature. Then beat two eggs into a large soup spoon.
- Yes, it also works to poach two eggs at once. The other day I managed to do four eggs at once. That’s of course handy that the second person doesn’t have to wait for their food.
I make a strudel into the water with a spoon and let the eggs slowly plop into the water. I then always set the timer to 5 minutes, which is a bit individual depending on the stove. Et voilà. It’s that simple.
- Two halves wholemeal bread or breakfast muffins
- cream cheese
- 2 – 4 eggs
- green asparagus
- also very tasty with glazed tomatoes
- some chili powder and fleur de sel