Nearly there! Just one more post left, and you’ll be able to make Eggs Benedict!

This part focuses on how to make poached eggs. The easy way. There are several methods you could use to poach your eggs, but I thought I’d share the easiest one. After you’re comfortable with making poached eggs like this, you could ofcourse try the other, slightly harder, methods!

I served these poached eggs along with grilled green asparagus, baked salmon and a fresh salad. If desired, you could also serve the Hollandaise Sauce from part 2 along with this. The buttery flavour of the sauce goes great with asparagus and salmon!

Use the freshest eggs that you can get your hands on. The fresher they are, the better the eggs can be poached.

To start, you need a small bowl which can easily fit the egg. Line it with cling film. You need to have enough cling film to create a leak-proof sack. Grease it with oil.

Crack the egg in the bowl. Season to taste. You could also add herbs, such as chives or dried oregano.

Bring the ends of the cling film together so the egg is completely covered in the foil, and there are no holes through which the egg might leak out.

Tie a knot in the ends, to ensure that the sack is sealed. In a simmering pan with water, place the eggs, and poach for 4-5 minutes, or until the egg is cooked.

After the removal of the cling film, the poached eggs will look like this:

Poached eggs should have a runny egg yolk in the middle of the egg, as you can see in the photo below. Lovely to have that yolk running over the other ingredients in the dish.

Well, that was easy, wasn’t it?