Cooking poached eggs requires a finesse of sorts. Follow these recipes—poached eggs with cubanelle pepper puree, poached eggs with bacon crumbs and spinach, warm spinach salad with soft-poached eggs and more—to truly master the art.
The Insanely Easy Way to Poach a Dozen Eggs at Once
There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But unless you use this brilliant technique, you'll be limited to making one or two at a time.
Poached Eggs with Cubanelle Pepper Puree
Cubanelles are long, sweet peppers that are usually light green (you can occasionally find red ones as well) and sometimes have a slight kick. After chef Tony Maws of Cambridge, Massachusetts’s Craigie Street Bistrot (an F&W Best New Chef 2005) chars the peppers, he blends them with green hot sauce and serves the puree with meaty mushrooms and runny poached eggs. More Egg Recipes
Poached Eggs with Baked Feta and Olives
Defne Koryürek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living in New York City in the '90s. He loved the combination of toasted bread, poached eggs, sizzling feta and olives, so she decided to name the dish after him. When they returned to Istanbul, Koryürek opened a café, Refika; this was one of the first things she put on the menu. She says, "To our delight, it sold like crazy!" More Brunch Recipes