Best Seared Scallions With Poached Eggs Recipe Epicuriouscom Recipes

Seared Scallions image

Provided by Claire Archibald

Yield Makes 8 servings

Number Of Ingredients 3

16 scallions (3 bunches)
1 to 2 tablespoons olive or safflower oil
Coarse sea salt to taste

Steps:

Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving an 8-inch length of white and green parts.
Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderate heat until hot but not smoking, then add half of scallions. Sprinkle with sea salt and cook, turning over once, until scallions are golden brown, 4 to 6 minutes total. (If greens become too brown before white parts are browned, prop greens up along side of skillet.) Transfer seared scallions to a plate and keep warm, covered. Cook remaining scallions in same manner, adding more oil as needed.

Seared Scallions with Poached Eggs image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 5

2 bunches scallions
3 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 large eggs

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.