CookEat Recipe
Poached Eggs Tampa
Hot poached eggs served over a smooth purée of oven-cooked bananas with butter, cream and a little cayenne.
Method
Steps
Step 1
Preheat the conventional oven to 160°C. Use a heavy ovenproof stainless-steel saucepan with a fitted metal lid, both rated for this oven temperature and large enough for six small bananas.
Step 2
Arrange for twelve hot poached eggs to be ready when the banana purée is finished. Use eggs cooked to 74°C, drained and trimmed, without toast.
Step 3
Peel the six small ripe dessert bananas and put them whole into the saucepan. Add half an ounce of unsalted butter, half a teaspoon of salt, one saltspoon of cayenne and two tablespoons of plain liquid cream with 35% fat. Distribute the cream, butter and seasonings around the bananas and cover with the fitted lid.
Step 4
Bake covered at 160°C for about twenty minutes, checking that the cream and butter do not scorch or dry out. Continue covered as needed until every banana is very soft right through and can be pressed through a sieve.
Step 5
Remove the pan from the oven. Press all the cooked bananas, cream, butter and actual pan juices through a food-purpose sieve into a bowl. Mix the purée well.
Step 6
Spread all the hot purée on a warm serving dish and neatly smooth its surface. Have the twelve finished hot poached eggs at hand, well drained and neatly trimmed.
Step 7
Arrange all twelve poached eggs on the banana purée and serve promptly.
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