Olive Oil Poached Eggs Recipe
adapted from Eggs Poached in Olive Oil recipe in Hero Food by Seamus Mullen
serves 2-4
- 1 clove garlic peeled
- 1 guindilla pepper or other dried chile I left this out, instead adding crushed red pepper to the final dish
- ½ cup extra virgin olive oil
- 4 small organic eggs freshest possible
- coarse sea salt cracked black pepper, crushed red pepper flakes, chopped parsley
- to serve: grilled toast braised or sautéed kale, and fresh avocado (I brought home leftover bread and kale from the night before)
In a small sauté pan, heat the garlic and chile in oil to 140°. You can use a candy thermometer to monitor the temperature, or you can just set the pan over the lowest heat on your stove and every once in a while, stick your bare finger in the oil. If you can keep your finger in the oil for more than a few seconds, it's about the right temperature.
Crack the eggs one at a time into a small ramekin or coffee cup (I used a ladle) and slip each egg into the hot oil. I poached the eggs one at a time.
Poach the eggs for about 3 minutes (the eggs will occasionally pop and sputter). Remove each egg carefully with a slotted spoon and place over grilled toast piled with garlic-braised kale and fresh avocado. Sprinkle coarse sea salt, freshly cracked black pepper, crushed red pepper flakes, and chopped fresh parsley over the yolks.