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Poached Egg in a Jacket

Posted Jan 25 2013 5:18am

 
I’m learning a little bit about the London accent.
 

We say tomato, they say tomahto; I say baked-potato-wich and they say “jackets.” I love the idea of a little egg being kept snug in a crispy, salty jacket so point to the Brits for the title of this delicious brunch.
 
Poached egg in a Jacket
 
I’ve never been a big fan of baked potatoes, as you know, but when I tried my first jacket at The Terrace in Kingston-Upon-Thames, I was absolutely hooked: a potato stuffed with hummus and topped with roasted red peppers dripping in EVOO? Yes please.
 

I decided to make my own for brunch, but lacking tahini and chickpeas, I improvised with what I had on hand: eggs. Grill up a few tomatoes, toss some arugula in lemon and olive oil and you’re good to go!
 
The trick to a perfect baked potato is to scrub the spud down and then rub it in sea salt to draw out any moisture in the skin. This leaves you with crispy-on-the-outside, buttery-on-the-inside goodness that blends with the bitter arugula and decadent yolk in the best way.
 

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Poached Egg Jackets

Poached Egg in a Jacket.png

Healthy, satisfying and quick to prepare once you’ve got your potatoes ready. The variations are endless, so play around with your favorite ingredients

{Serves 1 lucky Londoner for brunch — double, triple and quadruple as you see fit ^~}

 

  • 1 russet potato
  • Sea salt
  • 1 egg at room temperature, poached
  • 1 ripe tomato, sliced & grilled
  • Juice of 1 lemon
  • Extra virgin olive oil
  • 1 handful arugula {or salad greens of choice — spinach would be delish}
  1. Set your oven to 375°f/190°c
  2. Wash potato, dry with a towel and then rub the potato with olive oil and sea salt.
  3. Prick potato in several places with a fork and bake for 1½-2 hours until the skin is nice and crispy.
  4. Poach your egg. { Here’s a handy guide !}
    • Bring a pot of salted water to a simmer over medium heat.
    • Crack egg and pour it into a little bowl.
    • Swirl water with a fork and drop the egg into your “whirlpool”
    • Cook egg until poached – roughly 2-3 minutes for a runny yolk.
    • Remove egg carefully with a slotted spoon, place on paper towel
  5. Toss lemon juice, olive oil and sea salt together with fresh arugula.
  6. Drizzle olive oil into the jacket, layer with a handful of greens and gently place your poached egg on top.
  7. Break yolk inside jacket and serve with grilled tomatoes


 

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