SEARED SCALLIONS WITH POACHED EGGS RECIPE | EPICURIOUS.COM
We're big fans of associate food editor Mary-Frances Heck's method for poaching eggs in the microwave.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
- Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.
- Per serving: 275 calories, 26 g fat, 0.7 g fiber
- Nutritional analysis provided by
- Bon Appétit
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