Poached Scrambled Eggs with Goat Cheese Sauce

1. 1

   In a small bowl, whisk the fresh goat cheese with 1/4 cup of warm water until smooth.

2. 2

   In a small saucepan, bring 3/4 cup of water to a simmer.

3. 3

   Stir in the aged goat cheese and Parmigiano until melted and smooth.

4. 4

   Whisk in the fresh goat cheese sauce and season with salt and pepper.

5. 5

   In a medium bowl, beat the eggs for 20 seconds.

6. 6

   Bring a large saucepan of water to a simmer.

7. 7

   Using a wooden spoon, stir the water vigorously in a circular motion to create a whirlpool in the center.

8. 8

   Reduce the heat and stop stirring.

9. 9

   Immediately pour the scrambled eggs into the center.

10. 10

    Cover the pot and cook for exactly 40 seconds.

11. 11

    Using a slotted spoon to hold the eggs back, tilt the saucepan and pour off the water.

12. 12

    Transfer the scrambled eggs in one piece to a strainer and let drain for 10 seconds.

13. 13

    Season well with salt and pepper.

14. 14

    Spoon the eggs into 4 bowls and spoon the goat cheese sauce all around.

15. 15

    Drizzle with olive oil and season with salt and pepper.

16. 16

    Garnish with rosemary and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.