Poached Eggs Parmesan

Name: Poached Eggs Parmesan
Total time: 5 min
Yield: 4
Ingredients: kosher salt; Freshly ground black pepper; 1/4 c. white wine vinegar; 1 c. freshly grated Parmesan cheese; 1/4 c. chopped fresh flat-leaf parsley leaves; 1 clove garlic; 1 large tomato; 8 large eggs

By Michael SymonPublished: Oct 18, 2013

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Yields:

Total Time:

5 mins

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For some reason, poaching eggs scares some people. Probably because when they've tried to do it, they ended up with loose and wispy eggs instead of nice, tight bundles. There are a couple tricks to doing it right. First, adding vinegar to the water helps the eggs to set more quickly. And second, swirling the water and lowering each egg into the middle of the vortex helps keep them together until they set up.

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Directions

1. Step 1Preheat the broiler to medium-high.
2. Step 2To poach the eggs, put a medium saucepan over medium-high heat. Add 6 cups water, 1 tablespoon salt, and the vinegar. Bring to a simmer.
3. Step 3In a small bowl, mix together the Parmesan, parsley, and garlic. Season the sliced tomatoes with salt and pepper and put them in a large ovenproof skillet. Top the tomato slices with the Parmesan mixture and put the pan under the broiler until the cheese begins to brown, about 2 minutes.
4. Step 4Meanwhile, crack each egg into its own little bowl. Reduce the heat under the poaching liquid to medium-low. With a spoon, create a large (but gentle) whirlpool in the water by stirring in one direction around the perimeter of the pan. Then gently lower each egg into the center of the pan. Poach untouched until the eggs are set enough to be lifted out of the water without breaking but the yolks are still runny, about 3 minutes.
5. Step 5Put 2 slices of tomato onto each plate. Top each tomato with 1 egg. Season each egg with salt and pepper and serve.