Poached Eggs with Ham and Cheese Sauce
Nervous to attempt poached eggs? Follow our tried and tested method for failproof results.
YOU WILL NEED
- 4 large eggs, as fresh as possible
- 4 slices of toast, buttered
- 200g shaved or thinly sliced ham
- 1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
- Ina Paarman's Chilli & Garlic Seasoning
- a few chives or microgreens
- cherry tomatoes, halved
- 1 avocado
Break two of the eggs into two tea cups. Keep on the side. Boil the kettle. Fill a 20 cm non-stick frying pan half full with water from the kettle. Place the pan over a gentle heat, until tiny bubbles form on the base. Immediately pick up both cups and at the same time, tip the eggs into the water and let them barely simmer, without a lid for exactly 1 minute. Cover the pan with a lid and remove it from the heat. Poach the eggs, away from the heat, for 4 minutes. By now the yolks should still be runny and the whites cooked. Use a slotted spoon to carefully lift and drain the eggs. Repeat with the remaining two eggs.
Pile ham onto the toast. Warm the Cheese Sauce and spoon a generous dollop on the ham. Top with eggs. Season lightly with Chilli & Garlic Seasoning. Add greens, cherry tomatoes and slivers of avocado.
Pics for Fresh Living, by Shane Powell
Microwave Poached Egg
Poach an egg for one, with the help of a microwave.
In a 500 ml measuring cup, mix 1½ cups (375 ml) of water. Microwave on high for 2-4 minutes, until water reaches a fast boil. Stir water in a circular motion, slip in an egg and continue to gently stir a few more times. Immediately cover with plastic wrap and let the egg stand, on the counter top, for 5 minutes, then remove the plastic and lift the egg out with a slotted spoon. Serve and enjoy your perfectly poached egg on buttered toast, coated with warm cheese sauce.
For a soft poached egg, leave to stand for 4 minutes covered, but should you prefer medium or hard, leave to stand for 5 or 6 minutes respectively.