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 ...

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

Rocket, Granny Smith apple and Speck Alto Adige PGI

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.

Speck Alto Adige PGI carpaccio and boletus mushrooms

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.

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

Ravioli with prawns and Speck Alto Adige PGI

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Lettuce risotto with scallops and Speck Alto Adige PGI foam

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

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!

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style. 

Polenta wrapped in Speck Alto Adige served over peperonata

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

Speck Alto Adige ravioli filled with cheese on lettuce

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?