CookEat Recipe
Poached Eggs with Mint
Poached eggs on toast with fresh mint and browned butter sharpened with vinegar.
Method
Steps
Step 1
Bring 3300 mL water to a boil in a wide pan at least four inches deep. Add one tablespoon vinegar.
Step 2
Wet a plate with one tablespoon cold water. Carefully crack six commercially pasteurized intact shell eggs onto it without breaking the yolks.
Step 3
Slide into the boiling water and poach for about three minutes, until the whites are set.
Step 4
Lift with a skimmer, trim the edges and place two eggs on each of three freshly made unbuttered plain-wheat toasts.
Step 5
Repeat with the remaining six eggs in the same bath, making six toasts in total.
Step 6
Sprinkle one teaspoon very finely chopped raw fresh mint over all twelve eggs.
Step 7
Heat 28 g butter in a frying pan until lightly browned.
Step 8
Add one tablespoon vinegar, toss briefly and pour over the eggs. Serve hot.
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