SC Poached Eggs
This have been a staple for many years – it’s hard to find a better weekend breakfast.
There are many different approaches to making poached eggs, and I’m not sure anyone has the perfect method that works every time. In my experience, it all comes down to the quality of the ingredients
The Eggs
Freshness makes a big difference – the white tends to be more gloopy in fresh eggs, which helps hold the shape when poaching. As the eggs age, the white becomes thinner and harder to work with – use these from scrambled eggs or baking 😊
Market eggs are far superior to supermarket ones. If you have access to local eggs – brilliant. The best supermarket option I’ve found are West Cork Eggs from Rosscarbery, available in SuperValu.
I do store my eggs in the cupboard - there seems to be differing opinions – but I’ve never had an issue.
The Bread
I’m fully converted to sourdough. I buy it, slice it, and keep it in the freezer. Toasting straight from frozen works perfectly. Some local favourites include:
– Arbutus Strong White Sourdough
– Wildflour Country Loaf
– The Pike Bakery Sourdough
– Ballymaloe Double Fermented Sourdough
Avocado
My relationship with avocados has been transformed in recent years thanks to two things:
- My sister’s advice to let them ripen, then keep them in the fridge, what a revelation. I always have perfectly ripe avocados in the fridge with new ones ripening in the fruit bowl, a continuous cycle.
- A decent pestle and mortar – in my opinion, it transforms the texture and is far nicer than mashing with a fork. If you’re an avocado fan, it’s worth investing.
What you will need:
1 slice of sourdough
2 fresh eggs
1tbsp white wine vinegar
½ - 1 avocado
10-12 year old balsamic vinegar
Method:
Start with the bread – it takes a while to toast from frozen, and I like to let it cool slightly to avoid it getting soggy later.
Bring a medium saucepan of water to the boil and add the white wine vinegar.
Crack the eggs into small bowls so they’re ready to drop in.
Mash the avocado with salt and pepper to taste.
Swirl the water gently with a fork to create a little vortex.
Drop the first egg into the centre, and the second a bit away from it if you can.
Lower the heat slightly – you want a gentle boil, but not so much that the yolk breaks.
Don’t panic – the eggs often look messy at first, but the white should come together. Let them poach for about 3–4 minutes.
Sprinkle balsamic onto your toast, then spread the mashed avocado on top.
Check the eggs: fresher eggs often take longer and it will be down to your own personal preference. Use a slotted spoon to gently lift and test. I prefer the white to be fully set and the yolk runny – it normally takes about 6 minutes.
Drain the eggs on kitchen paper to avoid soggy toast – sometimes water gathers in the folds of the white.
Place the eggs on the toast, season with salt and pepper, and drizzle with balsamic vinegar.
They won’t be perfect every time, but with good quality eggs, they should still be delicious 😊