For a more substantial meal, you could serve these eggs with crispy pancetta or bacon and oven-roasted tomatoes.
Poached egg gratin
- 15ml (1 tbsp) white vinegar
- 8 large eggs
- 60ml (¼ cup) fresh cream
- 60ml (¼ cup) Parmesan, finely grated
- 60ml (¼ cup) fresh tarragon, finely chopped
- sea salt and freshly ground black pepper
- crusty bread, to serve
Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack the eggs one at a time into a small bowl and slip into the water. Cook the eggs for 3 – 4 minutes or until just set.
Remove the eggs with a slotted spoon, drain well and place in a baking dish.
Combine the cream, Parmesan, tarragon, salt and pepper in a bowl and pour over the poached eggs.
Place under a hot grill until light golden, about 3 – 4 minutes. Serve with bread.
For the best results when poaching, use the freshest possible eggs, because the white will hold its shape better than in older eggs, eliminating those unsightly flyaway strands. Have the water in the saucepan at least 3cm deep so that the egg floats, rather than sticking to the bottom of the pan. This also encourages the yolk to develop a nice rounded top. Crack the egg into a cup or ramekin, gently slide into simmering (not boiling) water and cook until just set.