This morning I was reading in bed, waking up slowly, when Rémy came and asked me to show him how poach eggs for his breakfast.
We have poached eggs before on Ladles and Jellyspoons for my favorite breakfast treat – with micro greens and smoked salmon – that Gaby Dalkin used in her lovely avocado book. But today it was straightforward poached eggs on buttered toast for Rémy – quick easy and about time the boy learned how to poach himself an egg or two for breakfast (more reading time for me!).
Rémy chose the two beautiful ‘green eggs’ from Ilse and Meeno, Sky Farm for his poached eggs. The shells are naturally blue green with subtle speckles – like a fairy-tale egg. He kept asking me how they were green. “That’s how they came out of the chicken’s bottom!”
Butter the toast.
In a large non-stick pan bring about 2 – 3 inches of water to a soft boil.
Crack the egg into a small bowl.
Gently slide this into the water.
Crack the second egg into the bowl and slide into the water on the opposite side of the pan.
Poach for about 3 minutes, until the top of the yolk is turning white.
Remove eggs with a slated spoon and blot very gently on kitchen towel to remove any excess water.
Trim off any loose pieces of egg white.
Place the eggs on top of the buttered toast.
Season with salt and pepper and serve immediately.