Best Zesty Poached Eggs Recipes

Tomato Soup with Poached Eggs image

Provided by Martha Stewart

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for toast and drizzling
3 to 4 cloves garlic, thinly sliced, plus one clove for toast
Pinch hot red pepper flakes
1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice
3 cups water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 slices rustic bread
Shredded basil, for garnish (optional)

Steps:

In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, about 5 minutes. Add the tomatoes,water, salt, and pepper.
Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.
Crack one egg into a small bowl. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.
Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately.

Eggs Poached in Buttery Sorrel Sauce image

Provided by Melissa Clark

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 fat scallions, trimmed
2 tablespoons unsalted butter
1 large bunch sorrel (about 4 ounces), stems trimmed
1/4 teaspoon kosher salt, more to taste
Ground black pepper
1/4 cup heavy cream
4 large eggs
Chile flakes, like Aleppo, Turkish or crushed red pepper
Flaky salt, like Maldon, for serving
Buttered toast, for serving

Steps:

Thinly slice scallions, separating darker green parts for garnish.
In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.

Poached Eggs image

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 5

1/4 cup white vinegar
4 large eggs
1 slice bread
Toast, for serving (optional)
Coarse salt and freshly ground pepper

Steps:

If making ahead, prepare an ice-water bath fitted with a sieve; set aside.
Fill a large straight-sided skillet with 2 inches of water and bring to a boil. Add vinegar and return to a boil. Break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a large slotted spoon to fold the edges of the white over the egg, for a neater edge. Repeat with remaining eggs.
Cook until whites are just set but the yolks are still soft, they should still move around inside, 1 1/2 to 2 minutes. Lift out eggs with a slotted spoon or small mesh sieve and briefly rest on bread to allow eggs to drain. Trim edges with a knife for a prettier presentation before serving on toast, if desired, and seasoned with salt and pepper.
To make ahead, immediately place eggs in an ice-water bath to stop the cooking, then transfer to a bowl of cool water (it should just reach the tops of the eggs). If storing longer than an hour, place bowl in refrigerator (covered) for up to 24 hours. Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through. Serve on toast, if desired, seasoned with salt and pepper.