Poached Eggs, Hunter’s Style
Poaching eggs is easy – but if you’d rather not bother simply fry them.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Eggs
Ingredients
Scale
- 3oz (90gr) mushrooms, trimmed, sliced or chopped
- 1 onion, chopped
- 2oz (60gr) Prosciutto or other dry-cured ham, about 2 slices, chopped
- 1 tbs olive oil
- 1 tsp smoked paprika
- 2 eggs
- 1 tbs vinegar
- pepper
Instructions
- In small skillet, sauté onion in oil until starting to get tender, 5 – 7 minutes.
- Add ham and sauté until crisp
- Add mushrooms, paprika, and sauté until mushrooms start to brown, 4 – 5 minutes longer.
- Keep warm while cooking eggs.
- Fill a medium skillet with water. Water should be 1 1/2 – 2 inches (5 cm) deep.
- Heat water over medium-high heat.
- Add vinegar.
- When water is softly boiling, reduce heat and poach eggs: one at a time break egg into a small saucer.
- Swirl a spoon in the water where you will put the egg – off to the side.
- When water is swirling drop egg into center of swirl.
- Poach for 3 minutes or until white is set but yolk is still very soft.
- Remove eggs with a slotted spoon.
- Divide mushroom mix between two plates.
- Put an egg on top of each, sprinkle with pepper and serve.
Notes
I have an electric kettle that boils water very fast. I use that to jump-start the water in the skillet for the eggs.
The vinegar is supposed to help the eggs keep together.
Keywords: poached eggs, prosciutto, mushrooms
