Rich Butter Cream Poached Eggs Food

CRUMB-COVERED POACHED EGGS

Steps:

• For the seasoned crumbs, put the bacon in a medium skillet and cook over medium heat, stirring often, until browned and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Melt the butter in the skillet with the bacon fat over medium heat, then add the panko. Toast, stirring constantly, until golden brown, about 5 minutes.
• Transfer the crumbs to a medium bowl. Chop the cooked bacon very finely. Add it to the crumbs and toss well. Season with cayenne, salt, and pepper. There should be about 1 3/4 cups. Set aside.
• For the eggs, bring water in a medium saucepan to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Add the salt. Fill a medium bowl with ice water and set aside.
• Poach 4 eggs at a time. Crack 1 egg into a small cup or saucer. Hold the cup in the simmering water and slip the egg in. Repeat with 3 more eggs. Slip a spatula under the eggs, giving them a gentle nudge, to keep them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, 2-3 minutes. Lift the eggs from the pan with a slotted spoon or spatula into the bowl of ice water to quickly stop the cooking. Meanwhile, poach the remaining 4 eggs.
• When the eggs are cold, set them on paper towels to drain. Trim off any ragged egg whites to tidy up the egg into a neat shape. Gently pat the 8 eggs all over with paper towels so they are dry for coating.
• Put the flour in a medium bowl. Beat the remaining 3 eggs with 1 Tbsp. water in another medium bowl. Arrange 3 bowls as follows: flour-eggs-crumbs. Working with 1 poached egg at a time, gently dredge in flour; next gently roll in beaten eggs, covering it completely; then dredge in the crumbs. Set the crumb-coated egg on a parchment paper-lined baking sheet. Repeat with the remaining 7 eggs, spacing the eggs evenly in one layer. The eggs can stay like this, at room temperature, for up to 2 hours.
• Preheat the oven to 350°F. Bake the prepared eggs until they are deep golden brown and warmed through, 10-15 minutes.
• Variations:
• Pancetta and Parmigiano crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 tablespoons butter in a medium skillet over medium heat. Add 1/2 cup finely diced pancetta and cook until lightly browned, about 15 minutes. Continue with the recipe, adding 1/4 cup finely grated Parmigiano-Reggiano with salt and freshly ground black pepper.
• Tarragon and parsley crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 8 Tbsp. butter in a medium skillet over medium heat, and continue with the recipe, adding 1 Tbsp. minced fresh tarragon leaves and 3 Tbsp. minced fresh parsley leaves with salt and freshly ground black pepper.
• Chorizo crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 Tbsp. butter in the skillet over medium heat, and continue with the recipe, adding 1/4 cup finely minced Spanish chorizo with salt and freshly ground black pepper.

POACHED EGGS/SMOKED SALMON/SPINACH/CHIVE CREAM SAUCE

Steps:

• CHIVE AREAM SAUCE:.
• In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.
• Discard onions and bay leaf.
• In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.
• Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.
• Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.
• **Make ahead; let cool and place plastic wrap right on surface of sauce. refrigerate up to 2 days.
• In large skillet, heat oil over medium heat -- cook garlic for 30 seconds; add spinach and cook uncovered for 2 to 3 minutes or until wilted.
• Stir in salt and keep warm.
• Meanwhile pour enough water into separate saucepan to come to 3 inches. bring to boil.
• Reduce heat to gentle simmer and break eggs one at a time into water.
• Cook to desired doneness {is that a word?} remove with slotted spoon and drain well.
• Meanwhile toast bread.
• Arrange layer of spinach on each slice, top with poached egg.
• Spoon sauce over eggs.
• Top with folded slice of smoked salmon. .
• Serve with tomato slices, onion slices, or avocado slices.

MEXICAN CHICKEN HASH WITH POACHED EGGS

Steps:

• NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
• NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
• Chicken and Vegetables -- In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
• If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
• Potatoes and Seasoning -- Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
• Eggs -- Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
• Bake -- 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!

POACHED SCALLOPS WITH CAVIAR SAUCE

Steps:

• Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
• Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
• To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
• Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.