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Annabel Langbein Media
By
Annabel Langbein
Cook, food writer, publisher and columnist for Canvas
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Poached eggs are a brilliant base recipe to master so you can then use them to add some extra protein to other meals. They make a great topper for crispy, crunchy hash browns or as part of a breakfast salad. Super-fresh eggs are best for poaching, but a splash of vinegar in the water helps to hold older eggs together.
Ingredients
| 1 tsp | Salt |
| 1 splash | White vinegar |
| 2 | Eggs, use up to 4, at room temperature (Main) |
| 2 servings | Toast bread slices, buttered, can be replaced with toasted muffins or bagels |
| 2 servings | Avocados, sliced |
| 1 small handful | Microgreens |
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Directions
- Fill a frying pan or non-stick saucepan with water to 5cm, add salt and a splash of vinegar (this seals the egg white and prevents it from spreading) and bring to a rolling boil. Reduce heat to a light simmer.
- Break eggs into a cup one at a time, slide into the water and poach for 3 minutes or until done to your liking. Lift out with a slotted spoon.
- If desired, top toasted bread, muffins or bagels with avocado slices, add the poached eggs, garnish with microgreens and season with salt and pepper.
More egg-based recipes from Annabel
FromEssential Annabel Langbein(Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visitannabel-langbein.com
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