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TIP OF THE DAY: Poached Egg As A Glamorous Ingredient

poached-egg-frisee-dueforniLV-230
Who could resist a frisée salad with pork
belly, prosciutto and truffle vinaigrette? And
how about that poached egg? Photo courtesy
Due Forni | Las Vegas.
  People who don’t like to eat salad—and of course, those who do—may well be tempted by this creation from Due Forni in Las Vegas.

To a bed of frisée, the chef adds:

  • Cubes of crisp pork belly (substitute bacon or Canadian bacon)
  • San Danielle prosciutto*
  • A poached egg
  • Truffle oil vinagrette (recipe)
  • Croutons
  • Shaved Grana Padano or other Italian grating cheese
  •  
    This recipe also includes a bundle of asparagus, creating a heartier salad course or vegetarian entrée.

    But the “big idea” ingredient is the poached egg. The humble breakfast food; when paired with other ingredients, adds a unique glamor.

    The smooth texture of the poached egg white contrasts nicely with the rough salad ingredients; the broken yoke adds a silky sauce on top of the delicious truffle vinaigrette. (For this reason, go lightly when you toss the frisée with the vinaigrette.)

     
    *You can use any prosciutto. San Daniele is a PDO-designated prosciutto made in the Friuli-Venezia Giulia region of Italy. Food trivia: The ham’s name derives from the Latin words pro and exsuctus, which roughly mean “to remove the moisture.” The ham is hung in sheds and air-dried in pure mountain air to create the beloved Italian ham.
     
    HOW TO POACH EGGS

    1. FILL a large, deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium.

    2. BREAK 1 egg into small dish. Carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken.

    3. CAREFULLY REMOVE the eggs with slotted spoon. Drain on paper towels.

    If you’re not adept at poaching eggs, try these egg poaching pods. The uniform roundness they create isn’t as attractive as a naturally-poached egg, but it beats the frustration of trying to harness meandering egg whites.

     
    ASSEMBLE THE SALAD

    1. COOK the lardons; set aside. You’ll note in the photo above that the lardons are cut in large slices. You can cut them into smaller cubes, into julienne strips, or however you like. Plan for two or three lardons per plate.

    2. CUT the prosciutto as needed into smaller strips. If you cut a slice in half lengthwise, try rolling it into a “rose” or similar shape for aesthetic effect. One “rose” per plate is sufficient.

    3. TOSS the frisée with vinaigrette (you can first warm the vinaigrette in the microwave for 10 seconds) and distribute among individual salad plates. Top with the pork belly and prosciutto.

    4. NESTLE the poached egg atop the greens. Top with shaved grana padano and scatter the croutons. Serve with a pepper mill for fresh-ground pepper.

     

    LIKE FRISÉE SALAD?

    It’s a favorite of ours! Here are more ideas for frisée salad.

    But there’s more!

     
    POACHED EGG & GRILLED VEGGIES

    We “poached” this idea from the Facebook page of The Guilded Nut, which specializes in flavored pistachio nuts (Garlic, Habanero, Mediterranean Herb, Sea Salt & Pepper).

    Here, a poached egg is surrounded by grilled scallions and garnished with chopped pistachios.

    You can use any grilled vegetables, including leftovers. Heat them in a skillet or in the microwave and serve them with the egg(s). Grated Grana Padano or Parmesan works well here, too.

      poached-egg-grilled-scallions-pistachios-theguildednutFB-230sq
    Poached egg with grilled scallions. Photo courtesy The Guilded Nut | Facebook.
     

  • Serve with hearty toast for breakfast or brunch.
  • You can also build on this simple dish and turn it into a luncheon salad or light dinner entrée. Add lardons, Canadian bacon, sliced steak or other protein (lobster tail, anyone?).
  • You can use the poached egg to top an attractive dish of leftovers. Include grains and potatoes, too.
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