Poached Eggs + Toast

Several years ago, I received Poach Pods in my Christmas stocking.  At the time, I was confused by them.  After some trial and error, and reading the instructions, I figured out how to use them.  They still were not my "go to" gadget when poaching eggs.  The traditional method was my main method of poaching.

Fast forward to last fall.  I was teaching two of my friends how to make Eggs Benedict.  Great people! Smart!!  Funny!!!  Expert martini makers!!!!  Egg poachers.... not so much.  They did a great job whisking the hollandaise {don't worry, that post is already on the calendar} and toasting the English muffins.  But the poached eggs.  Such a FAIL!  Out of 12 eggs, 6 were viable.  Only a few were runny.  Most were soft boiled.  The moment we sat down I shouted, "Damn it!!!  Poach Pods!"  I got up from the table, turned to Amazon Prime, and insisted my friend order Poach Pods.  Now, their egg poaching game is on point, and, their weekend brunches harmonious.  I have also abandoned the vinegar, water, witch craft method, and, integrated the silicone pod into my routine.

Poached Eggs + Toast

Ingredients

2 Large Eggs

Cooking Spray {Optional}

1 TBS Olive Oil

1 Lemon

2 Slices Quality, Crusty Bread

1 Clove Garlic

Parmesan Cheese

Salt & Pepper

Tools

Poach Pods

Large Saucepan with a Lid

Silicone Pastry Brush

Slotted Spoon

Cookie Sheet

Micro-Plane Zester

Knife

Lemon Juicer

Cutting Board

Small Prep Bowl

Step 1

Preheat oven to 400.  In a small prep bowl mix together olive oil, zest from one lemon, and juice from one lemon half.

Step 2

On a cookie sheet, brush the bread with the lemon & olive oil mixture.  Put on top shelf in the oven.

I used olive loaf bread from Pearl Bakery.

Step 3

Bring a medium-to-large size sauce pan to a simmer.  The bubbles should just be forming on the bottom.  NOT a rolling boil.  For my stove, this means keeping the heat just below the "medium" setting.

Brush the inside of the poach pods with the lemon mixture.  If you are new to using the poach pod, I recommend spraying it with cooking spray, then brushing the lemon olive oil generously.  I am very comfortable releasing eggs from the pods but cooking spray can make it even easier.

Step 4

Crack each egg into its respective pod.  Pepper the eggs.  Place the pod into the water.  Again, it should NOT be simmering.  You can use your hands or the slotted spoon.  Cover with a lid.

Helpful Hint: Eggs should sit at room temperature for at least 10 minutes before cracking.  This will help avoid those pesky shells adding an unnecessary crunch and treasure hunt.  

Step 5

At this point, your bread should be nice and toasty.  Take it out of the oven.  Remember that clove of garlic?  Peel it and slice the top off.  Rub the inside, or meat, of the clove along the hot bread.  

Never heard of this trick?  It is amazing!  The heat of the bread practically melts the garlic like butter.  It is the only way I make garlic bread!!  Seriously, it is worth stinking up your fingers.

Now, while the bread is still hot and has been rubbed with garlic, grate some fresh Parmesan on the bread.  This way, it has the opportunity to melt a bit.  I also like to put the cheese on the bread directly  to ensure it is in every bite.

 See the clear egg "white" in the middle?  Yup, still cooking.

Notice how there isn't any clear liquid in the middle?  Something you can't tell is that there is still a good amount of jiggle in the middle.  That means your eggs are ready!

Step 6

Using the slotted spoon, remove the pod from the water.  On a flat surface, use the slotted spoon to loosen up the sides.  The egg can be removed using the spoon, or, it can be slid out onto the toast.

Salt & pepper to taste.  If you so desire, drizzle the lemon olive oil on top.

All photos by Meredith Davison for Martha Chartreuse