Chef Johns Poached Eggs Food
CHEF JOHN'S BAKED EGGS
If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
- Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
- Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
- Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g
CHEF JOHN'S POACHED EGGS
Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a bowl with ice water.
- Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 0.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 651.5 mg, Sugar 0.4 g
POACHED EGGS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the vinegar and 2 cups water to a wide, deep skillet and bring to a simmer.
- Crack each egg into its own ramekin or small bowl. Add the eggs gently 1 at a time to the water. Cover the skillet and turn off the heat. Let the eggs poach for 4 minutes.
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