Poached Egg Recipe
Easy! Quick! Healthy!
Take one can of peas or carrots and put it into a saucepan with the canning water, or you can use frozen or fresh veggies and just enough water to cover.
Heat on medium low heat until just steaming, not boiling. No longer. (Don't overcook your veggies!)
Add a slice of Canadian (round) bacon. Push it into the veggies just a bit, but keep it level with the surface of the water.
Crack an egg gently onto the center of the Canadian bacon.
Cover and cook (simmer) for 3 to 4 minutes longer, not boiling. The center of the egg should still be soft.
Strain liquid off using the lid, and slide everything onto a bowl or plate.
Salt, pepper to taste. I put a dash of oil on it. Grapeseed, olive, or flax oil.
You may say; "Why poach if you are going to add oil anyway?"
This way you can control exactly how much oil you want to use without risking anything sticking to the pan or risking cooking with toxic non-stick surfaces.
The veggies hold up the slice of Canadian bacon, which holds the egg so it doesn't spread all over the water before it is cooked.
If you make it without the bacon, toss the whole, un-cracked egg into the hot water for ten seconds, then crack it gently just over the surface of the water/veggies. You can also use a large Chinese strainer spoon to get the stuff out of the hot water.
I use organic ingredients locally produced if I can. I have noticed that hens allowed to have a free range (no cages) to eat local minerals, (grit) and insects have the best-tasting eggs with bright orange, flavorful yolks.
Recently I made this with fresh, thinly sliced collard greens. I added a dash of fresh lemon juice to the greens and served the egg on top of the greens. Yum!
Also works with dandelion greens, and spinach. The egg is like a dressing on top of the greens.