Poached Eggs Recipe

Name: Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white wine vinegar; 4 large eggs; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1/2 pound tasso ham, sliced 1/4 inch thick; 4 plum tomatoes, sliced in half lengthwise; 4 Black Pepper Buttermilk Biscuits (page 191); Cajun Hollandaise (recipe follows); Fresh flat-leaf parsley leaves, for garnish; 1 1/2 teaspoons smoked sweet Spanish paprika; 1/2 teaspoon ground New Mexico chile; Pinch of ground chile de arbol; Pinch of cayenne; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; 3 large egg yolks, lightly beaten; 1 tablespoon fresh lemon juice; ½ tablespoons (1 1/2 sticks) unsalted butter, melted until foamy; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; (makes about 1 cup)

Servings: persons

1 tablespoon white wine vinegar
4 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/2 pound tasso ham, sliced 1/4 inch thick
4 plum tomatoes, sliced in half lengthwise
4 Black Pepper Buttermilk Biscuits (page 191)
Cajun Hollandaise (recipe follows)
Fresh flat-leaf parsley leaves, for garnish
1 1/2 teaspoons smoked sweet Spanish paprika
1/2 teaspoon ground New Mexico chile
Pinch of ground chile de arbol
Pinch of cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
3 large egg yolks, lightly beaten
1 tablespoon fresh lemon juice
½ tablespoons (1 1/2 sticks) unsalted butter, melted until foamy
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
(makes about 1 cup)

1
Heat 3 cups water with the vinegar in a large deep skillet over medium heat until simmering.
2
Break each egg into a cup and then gently add to the water.
3
Poach for 4 to 5 minutes, or until the yolk is almost set.
4
Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate.
5
Season with salt and pepper.
6
Heat the oil on a cast-iron griddle or pan until it begins to shimmer.
7
Cook the ham until light golden brown, about 1 minute per side.
8
Transfer to a plate lined with paper towels.
9
Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
10
Split the biscuits horizontally.
11
Place the bottoms on 4 large plates.
12
Top each bottom with an egg.
13
Drizzle with some of the hollandaise, top with ham, and sprinkle with parsley.
14
Place the tomato halves and biscuit tops on the side.
15
Stir together the paprika, New Mexico chile, chile de arbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
16
Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler).
17
Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water.
18
Whisk the yolks until pale yellow and fluffy, about 4 minutes.
19
Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
20
Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper.
21
Serve warm.

1165

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon white wine vinegar, 4 large eggs, Kosher salt and freshly ground black pepper, 2 tablespoons canola oil, and more.

Yes, Poached Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions