Poached eggs with Speck Alto Adige PGI

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.

 

Ready to try something new?

See more Speck recipes ...

Risotto with radicchio and Speck Alto Adige PGI

Risotto with radicchio and speck

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

Farmer’s Omelette with Speck Alto Adige PGI

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

Fried char wrapped in Speck Alto Adige PGI

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

Tortelli with Speck Alto Adige

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

Red cabbage-quinoa-roulade with Speck Alto Adige

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Hummus with pumpkin and Speck Alto Adige PGI

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

Red wine fettuccine with leek, Graukäse and Speck Alto Adige

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?