The Daring Cooks December Challenge – Poach to Perfection

 

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Lazy Saturday Brunch

Prep time : 10 min

Cooking time : 5-10 min

(Serves 2)

Ingredients:

2 – 4 eggs, medium or large

2 tomatoes, chopped

2 tablespoons chopped herbs

2-4 slices of bread

1 tablespoon butter for frying

1 tablespoon olive oil

2-4 tablespoon of mayo

Salt, pepper to taste

Method:

Heat up frying pan over medium heat; melt butter.

Crack eggs into the pan and cook for about 3-5 minute or until your desired consistency. 

In a small bowl mix tomatoes, herbs and oil. Season with salt and pepper.

If desired toast the bread; use one slice per egg. Spread mayo over the bread.

Serve warm with fried egg on top of the bread and tomatoes on the side.

Poppy seed pancakes with seafood filling

These yummy pancakes makes really good Sunday brunch treat. Enjoy!

Prep time : 30 min

Cooking time : 30 min

Serves 8

Ingredients:

For batter:

125 grams flour

2 eggs

250 ml milk

1 tablespoon poppy seed

Salt to taste

Oil for frying

For filling:

250 ml fish stock or water

800 gram – 1kg mixed seafood

60 gram butter

2 tablespoon spring onion, chopped

30 gram flour

185 ml fresh cream

4 tablespoons chopped fresh herbs

1 tablespoon lemon juice

Salt, pepper to taste

Method:

For pancakes:

Mix all ingredients until all well combined and smooth. Preheat frying pan and add oil. Pour in small amount of the batter and immediately tilt the pan so the batter spreads evenly. Cook over a medium heat for 1-2 minutes then flip over and repeat same with second side.  

For filling:

Pour stock into saucepan and bring it to a boil. Add seafood and simmer for 5 minutes. Drain but reserve stock.

Heat up frying pan over medium high heat; add butter and onions, fry for 3 minutes. Add flour and continue to fry for further 1 minute.

Remove from the heat. Pour in 250 ml of reserved stock then put back on the heat and stirring all the time, heat it for 3-5 minutes or until thickens. 

Add cream, lemon juice and herbs; stir thoroughly. Add seafood and heat for 3-5 minutes. Season with salt and pepper if needed. 

 Spoon 2 tablespoons of filling into pancake then fold into quarter and arrange 2 on each plate. Serve with green salad.

Poached eggs on a bed of fried mushrooms and Country White bread

Poaching eggs are the healthiest way to prepare eggs as you do not need any butter or oil.

The fresher the eggs, the better. Fresh egg whites will neatly gather around the yolk, but older eggs likely to spread out in the water which makes poaching a bit messier. But it does not mean they will taste worst then fresh ones.

They are great for breakfast or brunch - ready in minutes and tasty every time! But enough talking, here is the recipe:

(Serves 2)

2 eggs

2 tablespoon vinegar

2 slices of bread

150 gram mushrooms

2 tablespoons oil

Salt, pepper to taste

2 teaspoons butter

2 tablespoons oil

Water-just enough to cover the eggs

Method:

In a frying pan heat up oil then add mushrooms and sauté for 5-7 minutes; set aside.

In a medium saucepan pour in water and vinegar, bring it to the boil then reduce it to a simmer before cooking eggs. Slip egg at a time to the simmering water and let it float for about 1 or 2 minutes. If you want your yolks firmer then let it simmer for 3-5 minutes.

Remove from water with a slotted spoon and put on paper towel to drain excess water. Repeat same with second egg.

Put slices of bread in a toaster and toast until golden brown; when ready butter both slices and place on the serving plate; top bread with mushrooms and then egg on the top. Season with salt and pepper.

Serve immediately.