Poached eggs on sourdough. Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. Current evidence tells us that eggs are one of nature's super foods.
They do this great poached eggs on sourdough, with a bit of asparagus which is lovely to start your weekend with.
Even on a rainy day, its lovely to sit under the covers and sip your coffee.
Its very popular with the locals and generally family friendly.
You can have Poached eggs on sourdough using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Poached eggs on sourdough
- Prepare of Sourdough bread (1-2 slices).
- It's of Eggs (2-4).
- It's of Swiss Cheese (one slice per piece of bread).
- Prepare of Butter.
- You need of Onion powder.
- You need of Dried Dill.
- It's of Dried cilantro.
- You need of Salt.
- Prepare of Pepper.
- Prepare of Crushed dried hot pepper.
Best poached egg serving suggestions. © Provided by Real Homes (Image credit: Getty). Avocado and poached egg on toast: a favourite in hip brunch joints - sourdough is preferred as the toast, but not essential. Feta and chilli flakes: add a crumble of feta and a few chilli flakes to the above - bliss. Pop under the grill for a few minutes until golden and bubbling.
Poached eggs on sourdough instructions
- Butter bread, lightly add seasonings, split cheese slice in half and divide evenly on bread. Broil until cheese is melted.
- Poach eggs (2 per slice of bread).
- Place poached eggs on top of bread, lightly re-season the eggs, break yolk and serve..
Poached eggs Bring a medium shallow saucepan of water and vinegar to the boil. Break egg into a small dish. Reduce the heat, to the water, to a simmer. Cook longer for a firmer egg. Remove with a slotted spoon, rest on a paper towel to absorb any excess water.