A good friend brought us to this cafe in South Hobart for breakfast once and since then it’s become one of our favourite breakfast joints. Alan loves the poached eggs on toast there and we’ve been wondering how they do it. While blog surfing, Krystal introduced me to Cooking is My Passion blog and I found a recipe for poached eggs there. So, we decided to try it for ourselves for Sunday brunch.
Alan and I did it together and that in itself spelled disaster with a capital D! We are 2 people from 2 different worlds and the way we do things are different. We started arguing about how to scoop the egg up and drain the water at the same time. With Alan protesting in the back, I used a pasta ladle and “ploop” it dropped right through the hole back into the pan. Alan was like “I told you so!”. We couldn’t use a spoon as it wasn’t big enough and we were afraid it’d burst the egg. In the end, we used a soup ladle. For first timers, it didn’t turn out too bad. But I’ll have to figure out a way to scoop the egg up and drain off the excess water – wet egg on toast is not the ideal breakfast.
- White wine vinegar
- Salt and pepper
- Button mushrooms
- Mixed herbs
- Bring a kettle to boil. Add boiled water to a big and deep frying pan. Add a couple of drops of white vinegar. Use a wooden ladle to swirl water in the pan. Crack the egg in the middle of the swirling water and allow it set. Once egg white has set, scoop the egg up.
- Sprinkle some salt and pepper on top and serve with toast.
- Cut tomatoes in half, sprinkle with salt, pepper and mixed herbs. Slice mushrooms to thin slices.
- Heat frying pan with butter on medium heat.
- Pan fry mushrooms with mixed herbs, salt and pepper. Sear tomatoes till brown. Pan fry bacon till lightly brown.
- Serve together with eggs and toast.
- You’ll lose some egg white while cooking, but don’t fret. Don’t add too much vinegar or it might ruin the taste of the eggs.