Eggs-quisite Eggs

Eggs-quisite eggs.
Poached eggs are trending these days and not just for breakfast anymore.
A bevy of sophisticate fare is now crowned with a must-have poached egg.
Dinner and Supper savvy.
The Menu Shoppe has it covered…
trending finds for modern menus.
Warm Spinach Salad with Soft Poached Egg
Poached Eggs and Asparagus
Peppery Pasta Carbonara with Poached Eggs
Warm Spinach Salad with Soft Poached Egg
4 large eggs
1 pound baby spinach
5 tablespoons extra-virgin olive oil
1/4 cup sherry vinegar
2 tablespoons balsamic vinegar
2 large shallots, thinly sliced
2 teaspoons coarsely chopped thyme
salt and pepper to taste
In a small saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over moderately high heat for 5 minutes. Using a slotted spoon, transfer the eggs to a bowl of cold water and let stand for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat. Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute. Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds. Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.
Poached Eggs and Asparagus
4 eggs
1 pound fresh asparagus, trimmed
1 cube chicken bouillon (optional)
4 slices whole wheat bread
4 slices Cheddar cheese
1 tablespoon butter
salt and pepper to taste
Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved.
Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about
5 minutes over medium heat. Remove with a slotted spoon and keep warm. Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain. Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Peppery Pasta Carbonara with Poached Eggs
1/4 pound spaghetti
2 bacon slices, cut into 1-inch pieces
1/2 tablespoon unsalted butter
1/3 cup grated Parmigiano-Reggiano + additional for serving
1 to 2 tablespoons chopped tarragon or parsley
1 large egg
Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.  Cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.  Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper. Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).
Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in brunch, entree, National Food Holiday, pasta, presentation, salads, supper and tagged , , , , , . Bookmark the permalink.

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