Poached eggs with Speck Alto Adige PGI - recipe

Course: main course
Style: traditional
Level of difficulty: easy
Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

Print  
   Poached eggs with Speck
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 Alto Adige PGI  
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 Alto Adige PGI  
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 Alto Adige PGI  
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 Alto Adige PGI cubes and finely cut chives. Garnish each egg with slices of Speck Alto Adige PGI, a few drops of olive oil, and a chive stalk before serving.

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.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!

to the recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

to the recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette - recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette

For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette

to the recipe

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

to the recipe

Buns with Cheese Béchamel and Speck – recipe

A plate full of delicious fbuns with cheese béchamel and Speck Alto Adige PGI. Picture, Picture

Fluffy buns filled with creamy cheese and Speck Alto Adige PGI

to the recipe

Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.

to the recipe

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Grilled melons with Speck Alto Adige and rocket pesto - recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe