I think I might make a new category on the side bar over there to the right. In addition to “savory” and “sweet”, I could soon fill an entire category called “things with eggs.” I eat them almost every morning in the form of a scramble, omelette or a breakfast taco… but I especially love runny, yolky eggs for dinner. A poached egg instantly turns something incredibly simple into a fancy meal. (Or nature’s perfect sauce, as Jack calls it).
I had never actually poached an egg before this. I have one of those cheater egg-poaching pans… but a dome egg out of that pan would not have been photo-worthy, so I took a stab at doing this the real way. I was going to report back with news that poaching eggs is not the hard and scary thing I thought it would be – that it was a snap and I got it right on the first try. And while it was and I did, a few mornings later I could not recreate that success for the life of me. If anyone has a pro-tip for poaching perfect eggs, please share!
adapted from Ethan Stowell’s recipe in Sunset Magazine
1/2 cup Israeli cous cous (or quinoa for gluten free)
2 tablespoons olive oil
1 garlic clove, minced
approx. 4 cups of dark leafy greens – I used a mix of kale and arugula
1/2 cup veggie broth
2 large eggs
splash of white vinegar
1/4 cup grated pecorino cheese
pinch of red pepper flakes
squeeze of half a lemon
pinches of salt
In a medium saucepan, toast couscous in a splash of oil, stirring occasionally. Add a pinch of salt and 1 cup water, bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes until tender but al dente.
In a large skillet over medium heat, drizzle olive oil to coat the bottom of the pan. Add minced garlic for a minute or two (don’t let it burn) and add greens to the pan. Stir greens around so they wilt somewhat evenly (a minute or two). Add broth, a squeeze of lemon and a few pinches of salt. Remove greens from the pan once they’re wilted (a minute or two more).
Fill a saucepan three quarters full of water, add vinegar and cook over high heat until bubbles barely break the surface. Crack eggs into the water and gently stir around so they don’t stick to the bottom or sides of the pan. Cook 3 minutes each and remove from water with a slotted spoon. Sprinkle with a few pinches of salt.
Assemble plates with couscous, greens, and egg. Shave fresh pecorino on top and a drizzle of olive oil if you like.