Tired of your regular egg recipes? Try the poached egg toast

Whether it’s a simple boiled egg for breakfast or a spicy curry for lunch, this versatile food has never let us down. Not only in the main course, egg recipes such as omelette, egg bhurji and egg toast are also perfect for snacks. But if you are tired of your usual egg dishes, here is the recipe for poached egg toast

The egg is an integral part of Indian cuisine. Whether it’s a simple boiled egg for breakfast or a spicy curry for lunch, this versatile food has never let us down. Not only in the main course, egg recipes such as egg bonda, omelet, egg bhurji and egg toast are also perfect for snacks. Apart from being turned into irresistible recipes, it also has other major culinary purposes. From being an essential ingredient for baking, to thickening food mixtures and adding flavor, the egg is an indispensable item in the kitchen pantry.

Also read: Do you like scrambled eggs for breakfast? Try these 5 recipes

But if you’re bored of your usual egg recipes and want to try something new, here’s a super yummy recipe for you called Poached Egg Toast by Chef Ashish Das, Cafe Calma. The name of the dish would have you thinking it’s a complicated recipe that can’t be made in a normal kitchen, but the word tartine simply means “open sandwich.” This lip-smacking recipe is made with a multigrain sourdough crunch topped with an orange marmalade spread, smoked Atlantic salmon and a poached egg with Hollandaise sauce.

Here is the recipe for poached egg toast:

Ingredients:

  • 2 eggs
  • 1 slice of multigrain sourdough
  • Butter for grilling
  • 1 Atlantic smoked salmon
  • Orange zest and sugar for orange marmalade
  • ½ lemon
  • 1 tsp tarragon reduction
  • Clarified butter as needed
  • Water and vinegar for poached egg

Method:

For the orange marmalade

  • Combine orange zest, segments and sugar in a saucepan.
  • Bring the mixture to a boil and simmer for 5-7 minutes.
  • Let cool.

For the poached egg

  • In a saucepan, boil water and vinegar (2:1) and simmer.
  • Crack an egg into simmering water.
  • Let the egg cook for 3-4 minutes with a firm white and a soft runny yolk.
  • Remove the egg from the water and use it immediately.

For Dutch

  • Take the egg yolks and the tarragon reduction in a bowl.
  • Place the bowl over a double boiler and whisk the yolks adding clarified butter until it emulsifies.
  • Finish with a squeeze of lemon.

For Poached Egg Toast

  • Take a slice of multigrain sourdough and lightly toast it with butter.
  • Spread a little orange marmalade on the slice.
  • Place the smoked salmon on the marmalade.
  • Place the poached egg on the salmon.
  • Finish with Hollandaise on the egg and garnish with microgreens.

Prepare this recipe and delight your family.


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Rozella J. Cook