Here’s all you need to know about poached eggs: Ira Gershwin said his songwriting career wouldn’t be complete until he got his beloved poached eggs into one of his songs, which he eventually did (“I’m a poached egg … without a piece of toast; Yorkshire pudding … without a beef to roast.”). I guess Ira felt like so many of us do: sometimes the best little meal is the simplest. In this case, I’ve enhanced the yum factor by topping this comfort food with Basil Lemon Drizzle. The result is a very light sauce, which the fat from the yolk takes on a trip all around your mouth. Hmm … yummmm.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Pour 6 inches of water into a large saucepan and place over medium-high heat. When it’s almost boiling, add the vinegar, then crack each egg open in a small dish and gently slide the egg in the water. Maintain the water temperature at just below a simmer, turning the heat down to low if necessary. Cook until the egg whites are set and the centers are still soft, about 3 minutes. Remove with a slotted spoon and place on a paper towel to drain off excess water.
Step 2
Serve immediately, sprinkling each egg with a pinch of sea salt and topping with 2 teaspoons of Basil Lemon Drizzle.
rebecca’s notes
Step 3
Like your yolks more firm? Let them cook for an extra 30 to 60 seconds.
Step 4
Go the extra mile and prepare this take on eggs Benedict. It’s worth it! Put four pieces of sprouted grain bread on a cutting board and use a cookie cutter or the mouth of a large glass to punch out circle shapes. Toast the circles, then drizzle with a bit of extra-virgin olive oil and sprinkle lightly with sea salt. Place a poached egg on top of each piece of toast, then top with 2 teaspoons of Basil Lemon Drizzle.
storage
Step 5
Eat immediately!
nutrition information
Step 6
(per serving)
Step 7
Calories: 70
Step 8
Total Fat: 5g (1.6g saturated, 1.9g monounsaturated)
Step 9
Carbohydrates: 0g
Step 10
Protein: 6g
Step 11
Fiber: 0g
Step 12
Sodium: 145mg
WHO KNEW? What’s Important
Step 13
Integrative oncologist Debu Tripathy is a world leader in the use of nutrition to treat cancer, especially women with breast cancer. Yet Tripathy’s interest in having his patients eat well goes beyond science. “I feel that eating, and nutrition in general, is such an important aspect of life, in illness and health,” says Dr. Tripathy, who practices at the University of Texas Southwestern Medical Center. “We put a lot of time and effort into eating well, having fun eating, and eating with family. When people are diagnosed with cancer, the most important thing is that they keep the priorities in their lives straight. If they’ve used meals as both nourishment and for social reasons, we recommend that they continue to do that. Even putting the health benefits aside, the importance of maintaining an interest in food and meals can’t be overlooked.”
