A Perfect Poach & An Arugula Salad
Where it’s fried, scrambled or tossed with cheese and vegetables for an omelet, eggs can definitely be the star of a meal. But, among all of its possible preparations, the one method that intimidates cooks the most is poaching.
Set your fear aside, because a perfect poach can be a magical thing and, since it’s egg week at Bon Appetit, a recipe from Eli Kaimeh of Per Se in New York was featured on the website. This recipe, originally formulated by Thomas Keller, is brilliant and fool-proof. It proves that poaching isn’t a preparation only for restaurants and with this guide, you can easily serve a poached egg at home. After all, nothing is better than a buttered toast topped with a perfect poached egg. But, in my case, since it was lunch time, I topped an arugula salad with my perfect poach.
Arugula, goat cheese & almond salad, topped with a poached egg and dressed with a lemon, olive oil dressing
(Poached egg recipe from Thomas Keller via Bon Appetit)
For the salad:
1 1/2 cups baby arugula
2 tablespoons crumbled goat cheese
3 tablespoons almonds, lightly toasted
For the dressing:
Juice of 1/2 lemon
1 teaspoon maple syrup
1 tablespoon extra virgin olive oil
Salt to taste
For the poached egg:
1 fresh egg (I prefer pastured eggs, which you can find at Whole Foods)
1/2 cup white distilled vinegar
Pepper, to taste
1. Loosely place the arugula on a plate. Top with the toasted almonds and crumbled goat cheese. Set aside.
2. Pour 1/2 cup vinegar into a small bowl. Crack the egg into the bowl, being very careful not to break the yolk. Let stand for five minutes.
3. Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. Slip 1 egg with the vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape.
4. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. Place egg on paper towels and gently blot.
5. In a small bowl, add the lemon juice and maple syrup. While stirring, drizzle in the olive oil. Add salt and pour the dressing over the salad.
6. Place the poached egg atop the salad and season with freshly ground pepper and salt.