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Poached Egg Popovers
Flawless poached eggs are uniform, with shining whites encasing a barely set yolk. Always use the freshest eggs you can find for poached eggs: The thick egg white (albumen) will hold together better around a fresh yolk. 1 recipe Popovers (recipe below) 1 tablespoon distilled white vinegar 10 large eggs Coarse salt and freshly ground black pepper 10 thin slices Canadian ham or cooked bacon 1 recipe Lemon Hollandaise Sauce (recipe below) 1. Fill a large, wide saucepan with 1 inch of water. Cover and bring to a boil over high heat. Reduce the heat to medium, so that the water is just simmering (you should still see bubbles breaking the surface of the water), and add the vinegar to the water. 2. Break 1 egg at a time into a small heat-proof ramekin or cup, roughly the size of 1 large egg. Partially immerse the ramekin or cup into the simmering water, and quickly slide the egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space in the pan (it's best to poach 3-4 eggs at a time in the pan). Poach until the whites are completely set and the yolks begin to thicken but not become hard, 3 to 5 minutes. Using a slotted spoon, remove the eggs from the water, and set the spoon, with the egg inside, briefly on a clean kitchen towel to drain. Season each egg with salt and pepper. 3. To serve, split the popovers in half and place them on individual serving plates. Top each bottom half of the popover with one slice of the Canadian ham or bacon. Top each slice of ham or bacon with a poached egg; spoon the Lemon Hollandaise Sauce over the eggs. Serve immediately. Kitchen Tip: Prepared Poached Eggs Planning a large breakfast party? You can easily avoid the last-minute frenzy by preparing your poached eggs ahead of time. This time-saving trick is frequently used by restaurant chefs who usually prepare dozens of poached eggs in advance of their breakfasts or brunches. When poaching the eggs, cook them until they're slightly underdone, then transfer the eggs to a bowl of ice water with a slotted spoon. Cool the eggs in the ice bath. (The eggs can keep this way for up to 2 hours before you plan to serve them.) Then, when you're ready to serve the eggs, transfer the eggs to a pan of gently simmering water, and cook until the egg whites have set, and the eggs are hot, about 2-3 minutes.
The copyright of the article Poached Eggs for Easter Morning Breakfast in Seasonal Cooking is owned by Michael Vyskocil. Permission to republish Poached Eggs for Easter Morning Breakfast in print or online must be granted by the author in writing.
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