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

Ingredients
2 people
4 people
8 people

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 ...

Rocket, Granny Smith apple and Speck Alto Adige PGI - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto - recipe

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

to the recipe

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

to the recipe

Risotto with radicchio and Speck Alto Adige PGI - recipe

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

to the recipe

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage - recipe

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

to the recipe