Poached Scrambled Eggs with Goat Cheese Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 4
Chef Daniel Patterson conceived of this unconventional method for making eggs: He beats the eggs, cooks them quickly in a vortex of boiling water, then immediately drains them. The result is super-creamy, perfectly scrambled eggs; topped with goat cheese sauce, the dish becomes a kind of reverse omelet. If you’re scrambling just one egg, the cooking time will be 20 seconds. For four eggs, the time increases to 40 seconds.
- 4 ounces soft fresh goat cheese
- 2 ounces aged hard goat cheese, such as Etude or goat Gouda, shredded ( 1/4 cup packed)
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 4 large eggs
- Extra-virgin olive oil, for drizzling
- 1 teaspoon chopped rosemary, preferably flowering rosemary
- In a small bowl, whisk the fresh goat cheese with 1/4 cup of warm water until smooth. In a small saucepan, bring 3/4 cup of water to a simmer. Stir in the aged goat cheese and Parmigiano until melted and smooth. Whisk in the fresh goat cheese sauce and season with salt and pepper.
- In a medium bowl, beat the eggs for 20 seconds. Bring a large saucepan of water to a simmer. Using a wooden spoon, stir the water vigorously in a circular motion to create a whirlpool in the center. Reduce the heat and stop stirring. Immediately pour the scrambled eggs into the center. Cover the pot and cook for exactly 40 seconds. Using a slotted spoon to hold the eggs back, tilt the saucepan and pour off the water. Transfer the scrambled eggs in one piece to a strainer and let drain for 10 seconds. Season well with salt and pepper. Spoon the eggs into 4 bowls and spoon the goat cheese sauce all around. Drizzle with olive oil and season with salt and pepper. Garnish with rosemary and serve at once.
For brunch, egg dishes pair well with lively sparkling wine.