By Todd Barron @ FoodieCuisine.com
Poached Eggs with Basil
I wanted some eggs this morning and did not want the calories associated with Eggs Benedict or other heavy breakfast items. I broke out my trusty portable inductor burner and started a water bath for poached eggs.
To poach eggs you simply fill a skillet to one inch from the top, turn the burner high enough to just barely boil the water, and add one tablespoon of vinegar for each egg. I made four eggs; therefore, I added four tablespoons of vinegar and put the skillet on 360 degrees F.
While I waited for the water to almost boil, I drizzled olive oil on two plates and pulled eight leaves of basil off of my basil plant (nothing beats freshly picked herbs!) Once I could see bubbles in the bottom of the skillet, I added the four eggs, one at a time.
To keep them from breaking apart I first crack them into a coffee mug. Pour them slowly from the mug into the water and voila, you have little rounds of eggs with the yolks intact. When poaching, make sure you do not crowd the eggs as they will cook together.
After 5-10 minutes in the water, the eggs looked done and had the right texture to them when prodded. They were not completely squishy, nor were they very firm. This in-between state ensures the eggs are cooked but have yolks which barely run when cut open.
Using a slotted spoon I removed each egg, let it drain while holding it above the skillet, and then set two on each plate. I then drizzled balsamic vinegar over the top, some freshly grated Parmesan cheese, a pinch of salt, and two basil leaves per egg.
Both my wife and I loved the light breakfast and best of all, it was quick to make with few calories!
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