Servings: 2
Serving Size: Half of recipe
Points Plus: 9pp
Prep Time: 5 minutes
Cook Time: 20 minutes
Level of Difficulty: Medium
4 eggs, raw
2 English muffins, toasted
4 T foodlove's pesto
2 oz very thinly sliced ham, cut into slices
Fresh parsley
Directions
The instructions to this recipe begin with 'how to perfectly poach an egg'. It really is simple, all you need is a bit of patience, as it is best to poach eggs one at a time. Get out a small sauce pan and fill it with about two inches of water. bring the pot to a boil and add about a tablespoon of vinegar. Crack your egg into a small dish to avoid any shells getting in the way. Take a large spoon, and swirl the water into a circle. Get it moving fast - sort of like a little tornado! As the water is spinning drop the egg into the swirl, not the center. This will help the egg stay together, it sort of catches itself by the quick movement and creates a nice shape, haha. The water will slow down, which is fine, just don't touch the egg after it has been dropped into the water. Allow it to boil for 2-3 minutes and then remove it with a slotted spoon. If there are any 'egg parts' left in the water remove those as well. Set your egg on a paper towel and repeat the process!
While your eggs are poaching away heat up your ham either on a skillet or in the micro.
To assemble. Top each English Muffin half with 1 T of pest, then 1 poached egg followed by one thin slice of ham. Add a bit of fresh parsley to garnish, the parsley adds amazing flavor to this dish so don't leave it out!
Tip
You now how the old saying goes...practice makes perfect! That rule applies to poaching an egg. The vinegar is key to the process, it really helps keep the egg in one nice piece.
XOXO - Katie
No comments:
Post a Comment