Today I’ve been in the mood for a poached egg for lunch as the main ingredient. At first thought I planned to serve it with wild garlic cream or soup oder fried wild garlic leaves I wanted to harvest early in the morning some steps away in the forest. It’s amazing to have such an ingrediant treasure place 3 steps outdoor and as March arrived the living’s gonna be much easier again from day to day when nature’s “market” is open again for me. Season’s started with wild garlic. And the first harvest had been already at the weekend to cut some wild garlic leaves and to enjoy it on bread with butter. Delicious!
Next ingredients already in March will be wild garlic blossoms and dandelion and primula veris
as well as daisies and nettle.
For the recipe today ingredients have been only few – and I decided to adjourn next wild garlic harvest – until tomorrow. And for today to combine the poached egg with fusilli today, using some leftover fusilli from yesterday and some weekend leftover stripes of ham as well.
So – ingredients were today:
Fusilli, a little bit butter, ham, salt, pepper,
was done as soon as You cook pasta al dente. A little bit melted butter over the cooked butter, spiced with salt, pepper, cayenne and herbs, added some stripes of ham. And served with the poached egg on top. Some simple rules:
- Make sure your eggs are really fresh.
- Add a small dash of vinegar to a pan of steadily simmering water.
- Crack eggs individually into a cup.
- Some like to create a gentle whirlpool in the water to help the egg white wrap around the yolk.
- Slowly tip the egg into the water, white first. Leave to cook for three minutes.
- Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
- Drain onto kitchen paper or linnen – nobody wants eggy poaching water making their toast soggy or wilting their salad.
Need to see it in a video? How to poach eggs? HERE’s a video with 3 ways to do it!