Italian Style Poached Egg Recipe

Sunday, August 2, 2015
Italian style poached eggs are a little spice in life! There isn't many foods I make that doesn't have garlic in the recipe or spices in them  I love it! These eggs just takes them to another level. Poached eggs are one of my favorites with these simple herbs and spices to give them a little kick!






These are just a delight to eat and make, easy and delicious! I love poached eggs, probably could eat them everyday and never get sick of them. The toast has to be on Italian bread of course!spices and a hint of garlic it really kicks them up another notch! My son absolutely loved them this way and now an all time favorite breakfast in our home. To be really honest my favorite part of this whole breakfast is the Italian butter toast and the yolk soaking into the bread.

I love eggs poached. It seems to be the best comfort food anytime. I can remember when I was a child around 8 or 9 years old, mom would occasionally make breakfast foods for dinner, especially on a Sunday night.

We use to eat a big Sunday dinner around 1:00 in the afternoon. By around 6 or 7 pm we would want something light. It would either be poached eggs or pancakes. That was a big treat back then. That is one tradition I rarely do these days but now that I am thinking about it, it's time to rekindle those old memories. I loved breakfast for dinner!

If you don't love spicy foods, you will have to adjust the seasoning to herbs salt and butter. We love a little heat on our eggs. The bit of red pepper flakes just gives it that extra kick.








You can leave them plain if you like. I like them seasoned with herbs, salt, pepper, red pepper flakes and granulated garlic.





Italian Style Poached Egg Recipe

instructions:


Italian Style Poached Egg Recipe

Eggs 
Granulated garlic 
Salt and pepper to taste
Red pepper flakes
Boiling water
Butter
Optional: dried oregano,basil and chopped fresh parsley

Italian bread toasted (1 piece per egg buttered)

Make Italian toast, butter both sides and set aside.

In a large 15 inch fry pan (or using egg poaching cups) add water to fill 2 to 3 inches deep. Bring to a boil. Crack the eggs you're going to be cooking and place in a bowl, so not to break the yolks. When the water is boiling, pour the eggs into the boiling water and cook until the whites are solid around 1 minute and 10 seconds. 
Scoop out with a slotted spoon making all the water drain off. Place on buttered Italian toast. Sprinkle eggs with granulated garlic, salt, pepper to taste and red pepper flakes. Add the herbs on top of the eggs if using.
NOTE:
I have used egg cups that are stainless steal, even with butter in them sometimes they stick, so I do them the way mom did them. Boiled in water and taken out with a slotted spoon.

Created using The Recipes Generator

5 comments

Angie Schneider said...

We LOVE garlic too. Those poached eggs look perfect, Claudia.

Big Dude said...

Definitely my kind of breakfast.

Lucia from Madison said...

This just makes me smile! I love poached eggs. Actually having them tomorrow night with Swiss Chard.

Catherine said...

Dear Claudia, I could go for those eggs right now!! Looks great with a good cup of coffee. xoxo Catherine

Liz Berg said...

I love hearing about your family traditions! This would make a yummy, light meal ANY time of day!

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