Weekends are for ‘treats’ and we nearly always have a special brunch on at least one of the days. Our brunch more often than not includes delicious fresh free range eggs from our lovely hens and if we are in the right season, we’ll pick rocket and tomatoes straight from the garden! This has to be my favourite kind of brunch – poached eggs, avocado, fresh rocket, fresh tomatoes and crispy streaky smoked bacon…such a wonderful combination of flavours that really do compliment each other.
So, how do you make the perfect poached egg? The secret is to use the freshest eggs you can possibly find. The fresher the egg, the better it will hold together in the water. Bring a small saucepan of water to the boil. Turn the heat right down so that the water is still steaming but not bubbling. With a spoon, give the water a good stir so it swirls around. As it is swirling, crack open your eggs and drop directly into the water. Gently ‘swish’ the water around again if it stops swirling (without touching the egg). This helps the egg white to wrap itself around the yolk. Leave to simmer very very gently for 3-4 mins for soft and 7-8 mins for hard (I have to say that soft poached eggs are the way to go!) and then scoop out each egg carefully with a slotted spoon. Go on, give it a go…mmmmmm lovely!!