ORIGINALLY POSTED BY MAUREEN C. PETROSKY
Found this recipe on Foodrepublic.com
Poaching an egg is something every cook should master. The key is the vinegar. Without it you’ll never have success. A little truffle oil takes these delicate domes from humble beginnings to haute cuisine.
1/2 teaspoon salt
2 tablespoons white wine vinegar
8 large eggs
4 tablespoons Parmesan cheese, grated
1 teaspoon truffle oil
salt and freshly ground black pepper
olive oil, for brushing
For the toast:
Brush each side of bread with olive oil. Place in a large medium hot saute pan for 30 seconds or until golden brown on each side. Remove from the pan and sprinkle with salt.
For the eggs:
- In a large, heavy-bottomed saucepan bring 4 cups water to a boil.
- Add the vinegar and 1/2 teaspoon of salt. Reduce heat to a very low simmer.
- Break 1 egg into a small cup or ramekin and gently slide it into the water; repeat with the remaining eggs.
- Poach until the whites are firm and translucent, about 2 to 3 minutes. Remove with a slotted spoon, strain, then transfer one egg on top of each piece of toast.
- Sprinkle the top of each egg with the grated Parmesan, the truffle oil and a little black pepper.
Level of Difficulty: