Just in case you didn’t know, a poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favoured because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process.
This recipe will serve 4
1 baguette, cut diagonally into 4 slices
1 tablespoon of olive oil
A grind of black pepper for presentation
2 teaspoons of white wine vinegar
1 clove garlic, very finely chopped
A large handful of rocket leaves or mixed salad leaves if you prefer
4 large, organic, free range eggs
2 tablespoons of Gremolata
3 tablespoons of grated Parmesan
For the Gremolata;
3 cloves of garlic
1 handful of flat leaf parsley, finely chopped (leaves only)
The zest of 1 unwaxed lemon
Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine.
Preheat a griddle pan over medium heat.
Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.
Fill a medium size frying pan with cold water. Add 1 heaped teaspoon of sea salt and the vinegar and bring to a boil; lower the heat to a simmer.
Meanwhile, in another medium frying pan over a medium-high heat, add 1 tablespoon of olive oil. Stir in the garlic and cook until just fragrant. Add the rocket and toss to wilt.
Remove from heat. Place some rocket over each slice of bread.
Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs.
Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a kitchen towel to dry off any excess water.
Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg, a small grind of black pepper and serve immediately.