Poached egg masterclass
Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.
Cheese sauce (4 portions)
75ml Water
125g Butter
40g Pecorino (Romano)
40g Parmesan
2g Black pepper
Bring your water to the boil and add your butter to emulsify.
Add the melted butter and water to the blender along with the cheese and black pepper and blend until you have a very smooth mixture.
Poached eggs
2 eggs (Clarence Court)
60ml Vinegar (white wine)
Bring your water and vinegar to the correct temperature (just below simmering) where you have lots of the small bubbles coming up from the bottom of the pan.
Crack the eggs into the hot water and cook for 2 minutes.
Take the cooked eggs and place in ice water to stop the cooking.
When it comes to eating, place your cooked poached eggs back into the hot water for 1-1.5mins to make them hot again. You can do your poached eggs up to a day in advance.
Roasted cabbage
1 Hispi cabbage
Cut into wedges, cook for 2 minutes in a little boiling water. Then roast on all side with a little butter.
To finish
Breadcrumbs
Grated parmesan
Good quality anchovies
