There’s nothing quite as satisfying as a poached egg for breakfast. It’s a healthy and satisfying way to start the day, and keep you going until lunch time, but, what I’m particularly fond of is piercing through that cloud-like exterior to be greeted with a burst of sunshine yellow oozing yolk. Bliss!
Poached eggs are fiddly and require more co-ordination and dexterity than I am usually capable of in the morning. So I used to only indulge in poached eggs on weekends when I went out for brunch. But that was until I discovered a quick and easy method to freshly poached eggs in under 5 minutes. So I can now enjoy poached eggs at home whenever I want.
The secret is to use a microwave.
The idea of poaching an egg in a microwave might seem improbable. In fact you might even have visions of having to clean up the aftermath of an egg related explosion, or egg-plosion, if you will, but I assure it’s super simple, and almost idiot proof. You may however have to sacrifice a few eggs at first to learn how quickly your microwave cooks them. For me it’s 55 seconds in my Breville Quick Touch microwave for the perfect poached egg. Play with your microwave and work out the best timing for yours.
When I was asked by Australian Eggs to join their 10 minute breakfast challenge I immediately said yes, and thought it would be a great way to share this tip for quick and easy poached eggs.
To go with my poached egg I have mushrooms lightly sprinkled with dukkah atop a bed of hummus and a base of toasted Turkish bread. With a few advance preparations, such as using store bought hummus or a batch of hummus you made yourself previously, a kettle of just boiled water and a preheated frying pan this breakfast can be assembled in 10 minutes, making it the perfect way to indulge Mum on Mother’s Day!
Australian Eggs are offering a free e-cookbook with 10 minute egg breakfast recipes by Luke Hines and the chance to win one of 4 weekly prizes of up to $800 in groceries. Head to the 10 minute breakfast page for more details.
- 1 cup button mushrooms, sliced
- 2 tsp chopped parsley
- 2 tsp olive oil
- 2 large 60g eggs
- 1 tsp white wine or regular vinegar
- 2 pieces of Turkish bread, toasted
- 2 tbs hummus
- dukkah, for sprinkling
- salt and pepper, to taste
- Before you start, boil a kettle and place a medium frying pan over a medium high heat. Add the oil and mushrooms to the preheated frying pan and lightly season with salt. Fry for 3 to 4 minutes, or until cooked. Add the parsley and stir through. Keep warm.
- Fill a bowl (a dessert or deep soup bowl is ideal for this) with boiling water until ½ full. Add the vinegar. Pre-program your microwave with the cooking time (55 seconds is what works for my microwave), leave the door of the microwave open and place the egg and a bread plate next to the bowl. Use a spoon to stir the vinegar water until you see a slight whirlpool effect. Remove the spoon and let the whirlpool settle slightly before cracking the egg in the center. Immediately cover with the plate and place in the microwave and cook. Remove the bowl from the microwave and check that the white is cooked. Cook in 10 second bursts until cooked. Use a spoon to remove the egg from the bowl and drain on a plate lined with a piece of paper towel. Repeat the process with the second egg but subtract 10 seconds off the time as the water and bowl will be extra hot from cooking the first egg.
- Divide the hummus between the pieces of Turkish bread and top with the mushrooms and poached eggs and sprinkle with dukkah. Serve immediately.
The amount of time required to poach an egg in the microwave will vary greatly depending on your microwave. 55 seconds is perfect in mine, but you may need to vary this in yours. If you start to hear popping when poaching your egg immediately stop your microwave as it's likely the egg is overcooked and about to explode.
This post was sponsored by Australian Eggs as part of their 10 minute breakfast challenge. As always, all views are my own.