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 ...

Mozzarella with Speck Alto Adige

Mozzarella with speck

Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...

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?

Leek risotto with Speck Alto Adige PGI

Leek risotto with speck

A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!

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.

Rösti with Speck Alto Adige PGI

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph. 

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!

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

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!

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?

Barley risotto with Speck Alto Adige PGI, apples and cheese

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!