Poached Eggs

I love the weekend (when i'm not working). Get to wake up late, laze around and enjoy a good long breakfast reading the morning paper. In Melbourne, having brunch on the weekend is really popular. Most cafes are packed, and they usually serve all day breakfast. But if you're not keen to get out of your pajamas, then I suggest making your own breakfast at home (and also at a fraction of the cost of eating at a cafe).


My favourite brekkie is poached eggs on toast. Poaching eggs should not be difficult right? What is so hard about cracking a few eggs into simmering water? Well, my first few attempts were disasters! All I can say was that I had a really messy pan and ugly looking eggs.

Perfectly poached eggs should have firm white but oozy yolks. While watching MasterChef Aus 2009, I picked up a simple and smart technique to get the perfect poached egg. It is placing an egg in a mildly greased cling fim, twist the cling film and tying a knot. Then, poach in simmering water for 3-4 mins. After that, reomve from water and use scissors to remove the cling film.


Toast some bread or plain English muffins. Place some smoked salmon on the toast and top with a couple of poached eggs. Pour some hollandaise sauce and garnish with fresh herbs. I use Maille brand hollandaise sauce baecause I'm too lazy to make my own. Crack some pepper to taste and you are ready to chow.

Note: You can replace salmon with ham (eggs benedict) or with blanched spinach (eggs florentine). Or you could have it the way my hubby likes it, which is with the lot! (bacon, tomatoes, grilled mushrooms and sausages)