Hubby and I are working our way through Gordon Ramsay's Masterclass lessons and this morning tried our hand at poached eggs for the first time. Neither of us are huge fans of runny yolks, but we wanted to stay true to the technique so we went for it!
We mostly eat low-carb, so we gave our toaster away long ago. I toasted a few pieces of bread in a skillet (I much prefer the texture this method yields, anyway) while Jason cooked a mixture of diced thick-cut bacon and mushrooms. This bacon and mushroom mixture went on top of each piece of toast and was topped by a poached egg.
We mostly eat low-carb, so we gave our toaster away long ago. I toasted a few pieces of bread in a skillet (I much prefer the texture this method yields, anyway) while Jason cooked a mixture of diced thick-cut bacon and mushrooms. This bacon and mushroom mixture went on top of each piece of toast and was topped by a poached egg.
I gotta admit, despite my aversion to runny yolks, it does make for an awful pretty picture!
There were times where the....egginess? hit me a little hard, but for the most part it wasn't as off-putting as I thought it might be. I think next time we'll use more mushrooms (we accidentally used less than the recipe called for), and add onions (we eat onions in practically everything...).
Now that I know I can make a proper poached egg, I'd really like to try my hand at some variation of Eggs Benedict. It'd be nice to have a brunch party soon and try some different recipes out on some guests!
