Traditional recipes

Perfect Poached Eggs with Cheddar-Chive Grits and Crispy Ham

Perfect Poached Eggs with Cheddar-Chive Grits and Crispy Ham

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Don’t be intimidated by poached eggs. This recipe shows you how to perfect poach them and has creative and flavorful sides that will be a total hit at your next brunch.


Recipe compliments of Michelle Bernstein



  • 4 organic or free-range farmed (if possible) chicken eggs
  • 4 Tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Cheddar-chive grits

  • 4 Cups water
  • 2 Tablespoons butter
  • Pinch of salt
  • 1 Cup stone ground grits
  • 1 Cup milk
  • 1/2 Pound grated Cheddar cheese
  • 1/2 Cup chives, sliced thin

Crispy Jamón

  • Oil for frying
  • 8 paper-thin slices of jamon Serrano
  • Chervil
  • Green herb oil

Put an Egg on It: 20 Great Ways to Eat Fried or Poached Eggs

I can't tell you how many times a simple egg has saved my life, or at least my day. That's because adding a perfectly fried or poached egg, its runny yolk surrounded by creamy white, can turn just about anything into a filling meal—even the random bits and bobs from my refrigerator on nights when I'm too busy to plan out dinner.

That's not to say eggs should be limited to supporting roles, of course, since they also work beautifully as protein-packed bases for breakfast, lunch, and dinner dishes. From easy eggs Benedict, to creamy-and-cheesy grits, to pork chops glazed in brown sugar and bourbon, these 20 dishes all depend on eggs for their greatness—or are made greater by them.

  • 1 egg
  • 2 tablespoons white distilled vinegar
  • kosher salt, to taste
  • black pepper, to taste
  • fresh thyme leaves (optional)
  1. Bring a small pan or pot with water up to barely a simmer. You want tiny bubbles on the bottom of the pan (do not bring to a boil!). Add in the vinegar.
  2. Crack an egg into a small dish.
  3. With a spatula, make a circular motion in the water to mimic a whirl pool and carefully slide the egg into the center.
  4. From the moment you slide the egg into the water, set a timer for 4 minutes. This is the magical time needed to make a perfect poached egg.
  5. After the timer beeps, use a slotted spoon to remove the egg. Let it hover over the pan so the hot water can slip through the cracks of the spoon and evaporate off of the egg.
  6. Sprinkle with salt, pepper and fresh thyme alongside buttered toast.

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15-Minute Perfect Poached Salmon with Chive Butter

This is the most PERFECTLY cooked poached salmon. Ever. Simmered gently in dill and onion infused water until just done, it&rsquos tender and flaky and moist every time. And the best part? It&rsquos drizzled in melted butter with chives. Oh this is so good. SO good.

The only thing that could possibly make this low-carb, 15-minute (yes, 15 MINUTE) recipe better is having someone else cook it for you. And lucky me- my father did just that when he came to visit last week!

What better way to celebrate Norwegian Independence Day than with a Norwegian poached salmon recipe?

It was SO good, and SO simple, and it took him almost no time to make it at all. I knew I had to have him teach me how to make it, so I could share it with you good people.

I couldn&rsquot wait more than a week to make it again. This might have to become a weekly recipe in our house.

I&rsquom telling you- this recipe could not be easier to make.

In summary, here&rsquos what you do: boil salmon in water with some dill, salt, and red onion. Drizzle with melted butter and chives.

But there are a few tricks and tips that will help you get the best, most flavorful, most fall-apart flaky poached salmon ever. Here they are.

First, flavor the poaching liquid well. Amounts aren&rsquot too important here, but when in doubt, add more. I used four big sprigs of dill (from the garden!), two thick slices of red onion (and separated the rings), and a generous amount of kosher salt (about 1 tablespoon).

As the fish cooks, it will absorb the flavors of the liquid, so you want to make sure there&rsquos a lot of flavor for it to absorb. Kind of like what you cook pasta or boil potatoes in very salty water. Salty like the sea.

Second, boil the fish gently. If the water boils too much, it will cause the fish to cook faster and be less fall-apart flaky. You want to bring the water to barely a bubble and basically simmer it once you get it going. I use this method to poach chicken breasts, too.

Use just enough water to barely cover the fish so it&rsquos not super submerged, and cover the skillet as it cooks.

Just look at that perfect flaky goodness. Mmm, mmm.

Third, be careful when removing it when it&rsquos done! If you cooked the fish correctly, it will want to fall apart when you pick it up out of the skillet. I used two utensils to get it out- a wide spatula and a wooden spoon on the other end. I am adding a fish spatula to my list of things to get- it would have worked perfectly!

The final step is melting some salted butter with some chopped fresh chives and drizzling it over the top of the fish before serving. No need to get fancy here- I just microwaved the butter and chives together in a pyrex measuring cup until it was melted.

I recommend serving this with boiled potatoes (also excellent for drizzling the chive butter) and steamed asparagus or green beans.

Pro-tip: save the strained poaching liquid to add to fish stew or seafood chowder.

These potatoes, grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served with a scattering of herbs, would be welcome at any dinner, with any main. Delicate parsley, chives, and tarragon are known collectively as fines herbes and are a staple of Mediterranean cooking.

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5. Crispy Poached Eggs

Arden Sarner

Even though poaching eggs is one of the healthiest way to prepare them, there are ways to make them indulgent as well. Just like most things (I'm looking at you, Oreos), poached eggs are improved by a trip to the fryer.

These look just like your classic chicken nugget, but are a step above because they have a runny egg inside.

Fried Eggs Four Ways

I&aposll show you how to fry eggs so the whites and yolks are cooked the way you like.

1. Fried Eggs: Sunny Side Up

  1. Heat a non-stick or a cast iron skillet to around 250 degrees or until the cooking oil starts to shimmer.  (If you&aposre winging it, just use medium-high heat.) If you&aposre using butter, wait until it stops sizzling, but before it starts to turn brown.
  2. Add the egg.
  3. Wait until the white begins to set, and then use a fork to gently break up the white closest to the yolk, being careful not to pop the yolk. By doing this, you&aposre pulling the layer of white that surrounds the yolk out towards the edge. This smooth move is used by diner cooks and chefs to even the white out in terms of thickness. It also means the egg won&apost have that gooey slime that turns so many people off this way of eating eggs.
  4. No need to flip serve the egg when cooked so that whites are uniformly white (no longer clear).

2. Fried Eggs: Over Easy

  1. Follow steps 1-2 above.
  2. As soon as the whites have become slightly firm and the yolk begins to set up, use a large spatula to flip it, turning the egg gently, so the yolk doesn&apost break.
  3. Cook for another minute and serve with the flipped side up. Season with salt and pepper at the end for the prettiest presentation.

Note: You can avoid flipping the egg by basting it with the cooking oil or butter. Simply tip the pan a bit to spoon up the hot fat and pour it back over the egg. Repeat several times until the white is set. Another approach involves adding a teaspoon of water to the pan and covering it with a lid until the top of the eggs is cooked, peeking in every 30 seconds to ensure it&aposs not overcooked. Caution: Have the lid ready to pop onto the pan immediately, otherwise you&aposll have hot grease spitting out all over you, the stove, your countertops. you get the picture.

3. Fried Eggs: Over Firm, aka Over Hard

Some prefer eggs hard cooked, so the yolks are cooked through completely. Follow the same steps for over easy, but reduce the heat to medium low and continue to cook for two minutes. Reducing the heat at the end will make for eggs with a creamier texture.

4. Fried Eggs: In the Microwave

Purists would scoff at the notion of "frying" in the microwave, yet it is possible to achieve an egg that has a similar appearance as a traditional fried egg. It just won&apost have the crispy edge a pan-fried egg will have. This method is really more like poaching and enjoys the advantage of going from shell to table in about a minute:

  1. Place 1 tablespoon water in a microwave safe bowl or plate.
  2. Crack 1 egg and place on top of the water.
  3. Pierce the yolk with a toothpick.
  4. Cover with a lid or plastic wrap.
  5. Microwave on high for 30 seconds and check to see if it&aposs done. Cook in 10 second increments until it reaches the desired consistency. (Cooking times will vary, depending on the power of the appliance.)

Bacon & Eggs: 16 Recipes Starring Everyone's Favorite Breakfast Duo

There's nothing like the flavor of salty, crispy bacon with creamy eggs. The combination is classic for a breakfast entrée or a sandwich. It's important to use quality bacon and eggs. If you happen to raise backyard chickens, then you probably have farm-fresh eggs on hand. If not, buy large eggs from chickens that were pasture raised. When shopping for bacon, look for bacon that has been smoked with natural hickory wood, which is juicy and flavorful.

Then, how to cook this statement-making duo? Fried or scrambled eggs? Do you choose an English muffin, everything bagel, Texas toast as your base? The options aren't limited to sandwiches, as these Bacon, Egg, and Toast Cups show. Made in a muffin tin, they're the perfect way to produce single servings of your favorite savory breakfast pairing. Or do you skip the bread altogether, subbing in polenta for a non-traditional but totally delicious take on egg in a hole? How about that campfire favorite, Egg-and-Potato Hash with Bacon, or combine them in a crisp pastry crust for an impressive, crowd-pleasing Bacon and Scallion Quiche?

There are so many delicious, fun ways to combine these key ingredients: Stovetop classics like Spinach-Bacon Frittata and Bacon-Cheddar Omelet and baked bacon-and-egg favorites like the strata, our recipe is made with English muffins and Canadian bacon, and a not-to-be-missed hash brown casserole. For a sweeter approach, try Poached Eggs with Bacon and Toasted Pecan Pancakes. The toasted pecans pair seamlessly with the sweet-smoky maple syrup and the salty bacon.

The South is known for its unique cuisine that runs the gamut from simple to elegant. These are dishes that I grew up with and make over and over again. Now you can as well!

Travel the world without leaving your kitchen with these delicious international recipes. From Britain to Mexico, France to China and everywhere in between.

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