I’ve always been a fan of poached eggs. I love eggs benedict and have a hard time ordering anything else when I go out for a late breakfast on the weekend. We sometimes go to a great diner here in Austin called The Counter Cafe, and I do love to sit at the counter and watch the cooks make the food, particularly the poached eggs. To my eye, they just crack the egg right into boiling water, stir the water around for a minute or two, and then spoon the egg out like nobody’s business. I’m fairly adventurous in the kitchen, but I have always been frightened by the poached egg-until today. In the most recent issue of Bon Appetit, Thomas Keller provides instructions for making the “perfect poach,” so I decided to give it a whirl.
Since arugula is in season right now and another of my favorite things to eat, I decided to make an open-faced poached egg sandwich for dinner. You’ll need distilled white vinegar, rustic bread, fresh eggs (the better for poaching), arugula, Parmigiano Reggiano, ricotta, lemon, olive oil, and balsamic vinegar. Serrano ham is optional. My husband put it on his sandwich, but I don’t find it necessary.
Note: This recipe feeds two, but could easily be expanded.
First grate a few ounces of the Parmigiano Reggiano and mix it with several spoonfuls of ricotta, enough to make a hearty spread for two large pieces of toast.
Then mix a dressing for your salad greens. I like to use a bit of olive oil, balsamic vinegar, and freshly squeezed lemon juice. Toss the salad now or wait until immediately before putting the sandwich together.
After this prep work, you can start the poaching process. According to Keller, when poaching eggs, you first start a pot of water boiling. While the water is heating, pour 1/2 cup of the distilled vinegar in two bowls, and crack one egg into each bowl, being careful not to break the yolks. Let the eggs sit for five minutes. Once the water on the stove top is boiling, use a whisk to vigorously stir the water until a vortex forms in the center of the pot. Slowly slide one egg and vinegar into the vortex. Continue to stir the whisk around the edges of the pot until the boil returns. When the water returns to a boil, reduce the heat a bit and simmer the egg for a couple of minutes, while you continue to gently swirl the water. Remove the poached egg from the pot with a slotted spoon and place on a damp paper towel.
While your second egg is simmering, toast two pieces of bread. Then spread the cheese mixture on the bread.
Then top with salad.
Finally, carefully lift your poached egg (I used the flat side of a butter knife) and put it atop the salad. Grate a little Parmigiano Reggiano and black pepper on top.
Cut into your beautiful poached egg sandwich, and enjoy!
