Poached eggs, watercress and Parmesan

Poached eggs, watercress and Parmesan

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Often, people say they struggle to poach eggs perfectly but there are a few things you can do to ensure success. First and foremost, the eggs need to be very fresh; secondly you need simmering (not boiling) water; and finally, adding a good dash of vinegar to the water helps the eggs to set quickly, in a good shape. This dish is really tasty and makes an excellent lunch but you could also have it for breakfast with a lovely piece of smoked haddock!

Ingredients

Quantity Ingredient
8 large free-range eggs
50ml white wine vinegar
sea salt
freshly ground black pepper

For the sauce

Quantity Ingredient
a drizzle olive oil
1 small white onion, peeled and finely chopped
a bunch watercress, stalks removed
50g parmesan, freshly grated
200ml double cream

To finish

Quantity Ingredient
4 large slices of sourdough
a bunch watercress, stalks removed
50ml light olive oil
25ml verjus

Method

  1. For the eggs, place a wide pan of water over a medium heat, add the white wine vinegar and bring to the boil.
  2. Meanwhile, for the sauce, heat another pan over a medium heat and add a drizzle of olive oil. When hot, add the onion and cook for 3 minutes until softened. Add the watercress and wilt for 1 minute, then add the Parmesan and cream. Bring to a simmer and season with salt and pepper. Transfer the sauce to a freestanding blender or use a stick blender and blitz for 1 minute.
  3. When the water is boiling, turn the heat down to a gentle simmer and crack the eggs into 8 small cups. Carefully, but quickly, lower the eggs into the water one by one and cook for 4–5 minutes.
  4. While the eggs are cooking, toast your sourdough slices and place on warmed plates.
  5. When the eggs are ready, remove them from the pan with a slotted spoon and drain on kitchen paper. Place the poached eggs carefully on the toast and season with a little salt and pepper.
  6. Put the watercress into a bowl and season with salt. For the dressing, mix the olive oil and verjus together in a bowl or jug. Toss the watercress with the dressing and then arrange on the plates. Place a spoonful of sauce on each poached egg. Serve hot or warm, allowing a couple of poached eggs each.
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