Introduction: Pork Poached Egg
This is a protein bomb my grandma use to make. It's a great dish for brunch that can fill the hungriest of souls.
Step 1: Ingredients
This is a simple and fast recipe and it allows for all sorts of variations.
- One pound (1 lb) lean ground pork (beef, turkey and chicken also work fine)
- Four to eight (4-8) eggs
- One bunch of green onions, chopped (leeks or other types of onions work great)
- Salt, pepper to taste
- Summer savory and sage to taste
- Two table spoons of oil
A deeper frying pan with a cover/lid works best for this.
Step 2: Prepping the Meat
Put the two tablespoons of oil into a deeper frying pan and heat it on medium to high. When the onions start softening up, add the ground pork. Stir mixing the pork and onions until they are well blended. Add salt and pepper to taste and add the savory and sage. As the pork cooks it will release juices. Increase the heat slightly to reduce the liquid.
Step 3: Poach the Eggs
When the liquid reduction in the meat is done, add the eggs over the pork. Depending on how many guests you have for brunch, one pound of meat can stand 4-8 eggs. Cover the pan and let cook on high heat until the eggs are poached (2-4min). Keep an eye on the eggs as they can overcook easily.
Step 4: Serve Family Style
Serve the dish family style and let the guests serve themselves. This is pretty filling so usually 1-2 eggs per person is plenty unless you just came from a race :)