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Thursday, July 8, 2010

Italian Poached Eggs


In the list of things that are tasty but photograph badly Italian Poached Eggs are pretty high up. This is one of those recipes for which anyone can eyeball the proportions, no matter how little cooking experience you have. This is extremely hard to mess up and oh so tasty. If you have practically nothing left in your fridge I can guarantee you will probably have the ingredients to make this. You will need:

-Tomato sauce, or the ingredients to make one
-Fresh basil (nice but not absolutely necessary)
-Cheese, I like smoked gruyere but you could use any Italian or non Italian cheese
-A nice baguette for mopping up the tomato sauce



I rarely have pre-made sauce on hand since making some is rather easy. After I browned an onion and some garlic I poured in some pureed tomatoes and let it reduce. Once that was done I cut some fresh basil in a chiffonade and seasoned with salt and pepper. If you have pre-made sauce just throw it in the pan, heat it and add the fresh basil if you are using it.


At this point you crack your eggs into the hot sauce, spacing them evenly apart. I was serving them for brunch so I used two per person. Bring the sauce to a boil, cover and then crank down the heat.


The eggs only take about 5 minutes to cook. Before they’re done take your grated cheese, distribute it on top and let it melt.


This isn’t going to grace the cover on any magazines any time soon but it is really good. It’s fun to grab a piece of bread and get all the sauce or you could make some polenta and ladle this on top. Either way it’s a really quick and delicious brunch main course. Tags: ,
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