Poached eggs with Speck
Course:
Main course
Difficulty:
easy
Preparation time:
< 30 min
traditional/modern:
traditional
cook:
Ingredients for
Poached eggs
½ l of water
1½ tbsp. of white-wine vinegar
¼ bay leaf
1 peppercorn, crushed
2 eggs
Cauliflower cream
10 g of shallots, finely cut
150 g of cauliflower, cooked
25 ml of cream
salt and freshly ground pepper
Besides
4 slices of Speck Alto Adige PGI
20 g of roasted cubes of Speck
½ tbsp. of chives, finely cut
½ tbsp. of olive oil
2 chive stalks for a garnish
Poached eggs
1 l of water
3 tbsp. of white-wine vinegar
½ bay leaf
2 peppercorns, crushed
4 eggs
Cauliflower cream
20 g of shallots, finely cut
300 g of cauliflower, cooked
50 ml of cream
salt and freshly ground pepper
Besides
8 slices of Speck Alto Adige PGI
40 g of roasted cubes of Speck
1 tbsp. of chives, finely cut
1 tbsp. of olive oil
4 chive stalks for a garnish
Poached eggs
2 l of water
6 tbsp. of white-wine vinegar
1 bay leaf
4 peppercorns, crushed
8 eggs
Cauliflower cream
40 g of shallots, finely cut
600 g of cauliflower, cooked
100 ml of cream
salt and freshly ground pepper
Besides
16 slices of Speck Alto Adige PGI
80 g of roasted cubes of Speck
2 tbsp. of chives, finely cut
2 tbsp. of olive oil
8 chive stalks for a garnish
Preparation
Poached eggs
Pour the water and the white-wine vinegar into a small pot. Add the bay leaf and the peppercorns. Bring to a boil. Break each egg into a small bowl without damaging the yolk. Gently let the egg slide out of the bowl into the water-vinegar mixture – if an egg has stuck to the bottom of the pot, unstick it with an angled spatula or a spoon. Poach each egg for 3 to 5 minutes (the white must have set, but the yolk must remain soft). Lift the egg out of the water-vinegar mixture with a flat skimming ladle and set it aside for later use.
Cauliflower cream
Braise the shallots in butter, add the cauliflower and cream, and leave the whole to thicken for a while. Season with salt and pepper, and purée in a blender.
Finishing
Spread the cauliflower cream on the dishes, place a poached egg on top. Add the roasted Speck cubes and finely cut chives. Garnish each egg with slices of Speck, a few drops of olive oil, and a chive stalk before serving.
Suggestions
No salt is used for this recipe because it would cause the egg white to break into pieces. Other delicious accompaniments to a poached egg are spinach in butter, braised strips of vegetables, mashed potatoes, and Rösti.