Introduction: Poached Eggs With Feta and Cilantro
What makes the difference between a breakfast and a brunch? For me, it's the eggs. Egg preparation makes all the difference.
Sundays are restful, leisurely. There's time to drizzle infused oils and mince shallots. You can help yourself to the extra cup of coffee and do the crossword. You have plenty of time to relax and wait for twelve eggs to poach, one by one.
Add a quick crumble of cheese and a little bit of cilantro and they're ready to serve. As pictured, this dish goes very well with pitted dates.
Poached Eggs with Feta and CIlantro
1 carton of eggs
4 oz Bulgarian or French feta cheese
1/2 bunch cilantro
1/2 large shallot
white truffle oil (about $6; I found mine at Fresh and Easy)
sea salt & pepper
3T apple cider vinegar, for the water
1. Add 3 tablespoons apple cider vinegar to a two quart pot. Add water. Do not add salt; salt breaks up the egg whites. Bring to a rolling boil.
2. While the water boils, finely mince the shallot and cilantro. Crumble the feta. Prepare a bowl of ice water on the side of the pot.
3. Reduce the water to a high simmer. Add one egg at a time, swirling the water gently to form a ball as the egg white cooks. When the egg holds its integrity, another egg can join the pot. As each cooks, scoop out and add to the bowl of ice water to halt the cooking.
4. When all are cooked, set up 6 bowls. Dip two eggs back into the pot, then into each bowl. Garnish with the shallots, cilantro, then feta. Add a sprinkle of smoked paprika, a drizzle of white truffle oil, and finish off with a bit of ground black pepper.