DEEP FRIED POACHED EGG OVER HEIRLOOM TOMATO
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a bowl with ice and water. Line a sheet pan with paper towels.
- In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
- Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
- Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
- Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
- Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
- Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
- BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.
POACHED EGGS IN TOMATO SAUCE
Tomato sauce studded with olives forms the base for this simple stovetop-baked egg dish. Crusty bread is key for mopping up the sauce and the runny yolks.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
- Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
- Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.
TOMATO AND ONION SOUP WITH POACHED EGGS
Amazing what an egg can do to round out a meal - eggs are the best poverty foods ever - high in easily digestible protein & so adaptable. Tomato soup is an all time gift of the gods in my book too. This recipe comes from the inspired cooks at the Times-Picayune. It has it's roots in Portugal. Reminds me of several North African dishes which use eggs to bring up protein in economical and delicious ways. The croutons and poached eggs make this an entirely satisfying and economical meal - healthy, delicious and nutritionally balanced. Use large onions and tomatoes - otherwise serving will be for 4. Tip - poach only the number of eggs you will be serving. For any leftovers, poach the eggs then. Also note this soup needs to rest (preferably overnight) before serving for the best flavor to develop.
Provided by Busters friend
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir-fry the onions in the oil in a heavy, large pot or Dutch oven over medium heat until soft and lightly browned. Add the tomatoes and garlic; cover and simmer for 1 hour. Remove the cover and simmer for 30 minutes, stirring occasionally, until thick like paste. Add the broth, 3 tablespoons of the butter, the salt, peppers and sugar.
- Simmer, uncovered, for 1½ to 2 hours or until the flavors are blended.
- Cool to room temperature, cover and refrigerate until about 1 hour before serving. (Marcelle let it sit in the refrigerator overnight.).
- Bring the soup slowly to a simmer. Carefully break the eggs into the soup, spacing them evenly. Cover, and simmer slowly for 15 minutes, just long enough to poach the eggs.
- Meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. Drain on paper towels.
- Ladle the soup into large, shallow soup bowls, including an egg with each portion. Garnish each bowl with two pieces of bread and a sprinkling of parsley.
Nutrition Facts : Calories 386, Fat 32.6, SaturatedFat 12.9, Cholesterol 252.8, Sodium 861.2, Carbohydrate 15.7, Fiber 3.1, Sugar 8.6, Protein 10.3
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