I have a confession. I’ve never made a poached egg before. In reality, I’m sure the majority of 23-year-olds haven’t attempted cradling an egg in boiling water. Who’s got the time, and fried eggs are basically the same, right? Wrong.
Poached eggs are eggs in their most heavenly form. Over easy and sunny side up are great if you like runny yokes, but you always run into the issue of under cooking the whites or over cooking the yokes. Poached, on the other hand, offers a perfect consistency and make just about any dish better.
While yes, poaching eggs is a little more work than just plopping them in a frying pan, but it’s worth it. I promise. Plus, if I made a perfectly poached egg on my first try, you can too.
Tuscan Beans on Toast with a Poached Egg
Ingredients: (serves 1)
For beans on toast:
- 1 slice of toasted, crusty bread (I used two slices of a baguette because that’s what I had)
- 1/2 can white beans
- 2 tablespoons tomato sauce (I used whatever I had open in the fridge)
- 1 slice Canadian bacon or any other type of meat (chopped)
- 1 clove garlic (diced)
- 1 teaspoon chives or onion (diced)
- 1 tablespoon olive oil
- 1 ounce Parmesan (I cut slices but shaved works too)
For poached egg:
- 1 egg
- 2 teaspoons vinegar
Tuscan beans on toast recipe
Step 1: Add olive oil to a saucepan and heat on medium-high heat. Add chives and garlic and let soften. Reduce heat to medium, add half of the can of white beans and Canadian bacon. Let cook for 5 minutes.
Step 2: Break a cold egg into a separate bowl.
Step 3: With the back of a slotted spoon, stir water to create a vortex. Gently drop egg into the center of the vortex and softly push the whites together. Some of the white will separate, but don’t worry about that.
Step 4: Set a timer for 2-3 minutes and let egg cook.
Step 5: Remove egg with a slotted spoon. Sit it on top of the beans.
This dish is extremely simple, inexpensive, and tasty. It’s a Tuscan take on a British favorite and serves as a perfect breakfast, brunch, lunch, or dinner.