Description
This recipe provides a fuss-free method for achieving perfectly poached eggs with consistently runny yolks, ideal for elevating healthy family meals, quick lunches, or casual dinners with a Mediterranean herb drizzle.
Ingredients
Scale
- 4 large eggs (organic pasture-raised preferred for richer flavor and color)
- 6 cups water
- 2 tablespoons white vinegar (or apple cider vinegar)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 4 slices rustic sourdough bread, 0.6 inch thick (or any rustic bread like a good quality whole-wheat artisan loaf)
- 4 tablespoons extra virgin olive oil, divided (choose good quality for best flavor)
- 1 tablespoon Za’atar spice blend
- 1 teaspoon ground sumac
- 0.5 teaspoon Aleppo pepper flakes
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
Instructions
- Prepare Bread & Spices: Brush both sides of the sourdough bread slices with 1 tablespoon extra virgin olive oil. Toast the bread in a toaster or under a broiler until golden brown and crisp, about 2-3 minutes per side. Set aside on a warm plate. While the bread toasts, combine the Za’atar, sumac, and Aleppo pepper flakes in a small dry bowl. In another small bowl, gently mix the finely chopped fresh flat-leaf parsley and dill for your vibrant Mediterranean Herb Drizzle.
- Simmer Water: Fill a wide, shallow pot or deep skillet with 6 cups water and 2 tablespoons white vinegar. Bring to a gentle simmer over medium heat; aim for small, consistent bubbles, not a rolling boil. The water should be steady, around 180-190 degrees F (82-88 degrees C).
- Crack Eggs: Carefully crack each cold egg into a separate small ramekin or bowl. This prevents yolks from breaking and helps maintain their elegant shape when added to the water.
- Poach Eggs: Gently slide each egg, one at a time, into the simmering water. If poaching multiple eggs, ensure enough space between them; a 10-inch skillet works well for two eggs simultaneously. Poach for 3 to 4 minutes for a firm white and a wonderfully runny yolk. For a firmer but still soft yolk, cook up to 5 minutes. The whites should appear opaque and set.
- Remove & Season Eggs: Using a slotted spoon, carefully remove each poached egg from the water. Dab gently on a clean kitchen towel or paper towel to remove excess water. Season immediately with fine sea salt and freshly ground black pepper to taste.
- Serve & Garnish: Place one slice of toasted, olive oil-brushed bread centrally on each warm plate, then carefully top each with a perfectly poached egg. Drizzle the remaining 3 tablespoons extra virgin olive oil in a freeform pattern over and around the egg. Generously sprinkle the Za’atar-sumac-Aleppo pepper blend over the egg and toast, ensuring good coverage. Finish with a vibrant scattering of the mixed fresh parsley and dill.
Notes
Store eggs in the fridge for up to 3-4 weeks for best poaching results. If egg whites spread too much, your water might be boiling too vigorously; keep the water at a gentle simmer for best results. For a beautifully formed poached egg, use fresh, cold eggs and crack each into a separate ramekin before sliding into the water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 egg with 1 slice toast (approx 110 g)
- Calories: 300 calories
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 185 mg
Keywords: poached egg, healthy, Mediterranean, breakfast, brunch, quick meal, dairy-free, gluten-free, runny yolk, za'atar