HOME > Chowhound > Home Cooking >

I like poached eggs on toast, but...

luvsseattle Jul 29, 2007 11:07 AM

I have changed my diet significantly over the past few months. I have been extremely cautious in eating bread of any kind and have been tending more towards whole grains in my daily diet.

I have always loved poached eggs on toast, but don't always feel the need to have it "on toast" anymore. So I've been experimenting. This morning's version was a slice of farmer's market tomato and Walla Walla sweet onion topped with the poached egg and a little cheese.

Does anyone else do a style of poached eggs - sans toast? Would love to hear how other's do their poached eggs, especially for breakfast or brunch meals.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. hrhboo RE: luvsseattle Jul 29, 2007 11:11 AM

    I love a poached egg on a bed of sauteed spinach or on a grilled portobello mushroom. I also love it with lightly steamed asparagus to dip into the yolk.

    A local restaurant used to serve a salad of mixed greens lightly dressed and topped with lardons and a poached egg. The yolk mingled with the dressing and made it deliciously creamy.

    1. b
      bebevonbernstein RE: luvsseattle Jul 29, 2007 12:16 PM

      Poached eggs are pretty damn good on anything -- polenta, black eyed peas, you can put them pretty much on anything. I also found that poached eggs are really excellent on leftover Indian food -- I had made some Indian-spiced spinach and potatoes (two different dishes), and I actually liked them better with the poached eggs on 'em than when I had originally made them.

      Not sure any of those are particularly HEALTHY, mind you . . .

      4 Replies
      1. re: bebevonbernstein
        t
        traceybell RE: bebevonbernstein Jul 29, 2007 08:11 PM

        Yum, that sounds really good--on Indian food. I knew someone who would make an English/Indian breakfast with a poached or fried egg over sauteed tomatoes and mushrooms scented with cumin and maybe some other spices. Then eat with toast.

        I always doctor up my instant ramen with a poached egg, and also leftover cha chang myun--which is Korean Chinese food--noodles with a black bean sauce. I think over noodles in general is a good idea. Sometimes I make pasta with a traditional bagna cauda type of sauce (garlic, shallots, anchovies, lemon or orange, butter, olive oil) and top with a poached egg if I want it to be more substantial. You can also trying adding toasted breadcrumbs to a poached egg over any vegetable.

        1. re: bebevonbernstein
          i
          itryalot RE: bebevonbernstein Jul 30, 2007 08:20 AM

          In Italy for a poor man's lunch, they would take their left over tomato sauce, simmer it in a flat pan and break some eggs into it, letting the eggs poach in sauce. Add freshly grd black pepper and parm if you like. They use crusty bread for dipping, but some eat it plain.

          1. re: itryalot
            crosby_p RE: itryalot Aug 1, 2007 07:41 AM

            there is a similar recipe on the recipe section here today for Purgatory eggs that sound delicious!

            1. re: itryalot
              NeNePie RE: itryalot Aug 2, 2007 05:49 PM

              I did this a couple of weeks ago. I made a fresh tomato sauce with a couple of heirloom tomatoes and some garlic, added some pasta to finish cooking in the sauce, and cracked eggs into it for the last few minutes. Wow, it was just great. Each egg came out surrounded by a little penne-pasta nest.

          2. JasmineG RE: luvsseattle Jul 29, 2007 12:32 PM

            I love poached eggs nestled into grits or polenta. A good sprinkling of salt, and it's the perfect breakfast.

            1. revsharkie RE: luvsseattle Jul 29, 2007 12:34 PM

              You could do huevos rancheros--poach your eggs in spicy tomato sauce with cheese if you want it, and serve with whole-wheat tortillas or brown rice or beans.

              1 Reply
              1. re: revsharkie
                b
                bear RE: revsharkie Jul 29, 2007 01:34 PM

                Corn tortillas are whole grain, too, and yummy.

              2. s
                slowfoodgrrl RE: luvsseattle Jul 29, 2007 12:52 PM

                Last weekend I sauteed artichoke hearts (frozen from Trader Joe's) with some butter, onion, and a little dried thyme. Then put some of the mixture in an oven-proof bowl, topped with a little parmesan, then a poached egg, then more parmesan and some pepper. 'Put this under the broiler till the cheese was melted. This idea came straight from one of the recipes at orangette.blogspot.com, which also called for spinach.

                I've also done poached eggs over sauteed leeks, and probably other vegetables as well... I went through a wicked poached-eggs-on-everything phase earlier in the spring. I also like a poached egg over polenta. I'm less of a fan of spinach since I don't care for the resulting green gunge that happens.

                1. d
                  debbiel RE: luvsseattle Jul 29, 2007 01:09 PM

                  I love poached eggs on steamed or grilled asparagus, on polenta, and on greens. I've been thinking of trying it with quinoa, and I know lots of folks on oatmeal threads have mentioned topping their morning bowl off with a poach or fried egg. I need to try it on mushrooms (mentioned above).

                  1. c
                    corgette RE: luvsseattle Jul 29, 2007 01:36 PM

                    I'm a big fan of paoched eggs over leftover stir-fried rice. I will also second the eggs over Indian food idea expressed above. Both seem to be a really easy breakfast if the lefotovers aren't enough for a full meal. Curiously, both are also good hangover cures, I find.

                    1. Veggo RE: luvsseattle Jul 29, 2007 01:45 PM

                      On a bowl of black bean soup. De rigueur in Costa Rica.

                      1. l
                        lebelage RE: luvsseattle Jul 29, 2007 01:51 PM

                        saute chanterelles with shallot, garlic and thyme... poached egg on top

                        poach egg in red wine... make a reduction with the wine and beef/veal stock add cippolini onions, lardons and fingerling potatoes... mount with butter..poached egg on top

                        fire roasted red peppers (homemade better than canned or jarred) roast garlic cloves, fresh basil... poached egg on top, truffle oil, shaved parmigiano

                        poached egg in a bowl of New Mexico style green chile stew

                        1. b
                          brandon_w RE: luvsseattle Jul 29, 2007 02:55 PM

                          Poached over grits, with bacon lardons and truffles...soooo good!

                          1. e
                            ebethsdad RE: luvsseattle Jul 29, 2007 05:45 PM

                            It's not healthy (unless you're French) but I love Salade Lyonnaise. Frisee, bacon, shallots, red wine vinegar, and a perfectly poached fresh egg...leave the croutons off, you won't miss them.

                            1. chef chicklet RE: luvsseattle Jul 29, 2007 07:55 PM

                              Yes my favorite. An egg is a buttered custard cup.Add a tomato slice, parsley and salt and pepper. Then top with bread crumps. Bake for about 11 minutes/
                              Depending on how you like your eggs, determines the length of time. Very filling and satisfying.

                              1 Reply
                              1. re: chef chicklet
                                crosby_p RE: chef chicklet Aug 1, 2007 07:43 AM

                                at what temp chicklet?

                              2. h
                                hungry_pangolin RE: luvsseattle Jul 29, 2007 08:32 PM

                                Poached eggs on top of smoked salmon, white fish, or kippers. Yum. Or, on top of thinly sliced layers of genoa salami, prociutto, or thin slices of pancetta which have been warmed through in a non-stick skillet. Or, on top of thin slices of scamorzza. Perhaps topped with a red onion relish in any of these instances, though I like tobasco. Or, finely minced green onion and celery seed on top.

                                1. a
                                  another_adam RE: luvsseattle Jul 29, 2007 11:12 PM

                                  Similar to several suggestions above, I love poached egg on salad: nice big pieces of romaine leafs, sprinkled with some parmesan and olives or anchovies, with a poached egg on top (some nice buttery croutons are pleasant, but optional)

                                  1. s
                                    slowfoodgrrl RE: luvsseattle Jul 30, 2007 06:42 AM

                                    Forgot to mention before: poached egg over chick peas dressed with some vinaigrette and parmesan.

                                    1. Gio RE: luvsseattle Jul 30, 2007 06:53 AM

                                      Eggs poached in a simple marinara sauce is a traditional Italian dish. Served over polenta or not. Sprinkled with grated cheese - or not.

                                      1. JungMann RE: luvsseattle Jul 30, 2007 07:10 AM

                                        Poached eggs atop a Salade Lyonaisse is simple perfection. Also a fan of "Eggs in Purgatory," eggs poached in marinara and served over pasta.

                                        For light brunch fare try poached eggs atop warm asparagus and prosciutto or lox lightly dressed with chive vinaigrette.

                                        1. rcallner RE: luvsseattle Jul 31, 2007 07:13 AM

                                          For a lighter version of a raft to place things on, try slices of European eggplant (i.e. fat, not long and skinny) browned without oil in a nonstick pan or better, a George Forman grill. You get something like the texture and the neutrality of a toast event, without the carbs etc. When I'm jonesing for tuna on toast, or similar things, that fills the bill.

                                          Show Hidden Posts