Olive Oil Poached Eggs Recipe
adapted from Eggs Poached in Olive Oil recipe in Hero Food by Seamus Mullen
serves 2-4
Ingredients
- 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)
Instructions
- 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.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!