This post is mostly to appreciate eggs. As someone with a gluten and dairy allergy it is often extremely difficult to find products which contain neither. Fresh produce is usually my best bet, and organic free range eggs are probably one of the most versatile foods I cook with. As a good source of healthy fat and extremely high in protein you can’t go wrong. Saying all of this, I had never made a poached egg before this meal, because it always seemed like extra effort which could so easily go wrong! I’m going to say my first try wasn’t so bad…
So I made pesto pasta topped with a runny poached egg, which when cut open drizzled all over the pasta and tasted absolutely divine.
- Vegan Pesto
- Gluten Free Spaghetti
- Edamame Bean Pasta
- 1 Egg
- Using a kettle boil some water. Fill a large saucepan and a smaller saucepan with the water and place over a hob both on medium heat.
- Once the large pan gets to a boil add in a handful of pasta per person. I like to mix these pasta’s as the different textures compliment each other. Cover with a lid and leave to cook for about 10-15 minutes.
- When you have about 6 minutes left on the clock for the pasta make sure the water in the smaller pan is very lightly bubbling if at all.
- The trick is to use a really fresh egg to get the perfect poached but if your eggs are a little older or if it is your first time like it was mine, try swirling the water in a circular motion to get a current going.
- Crack the egg into a bowl and then slowly drop it into the middle of the well the current is creating.
- Leave it to cook for about 4 minutes, depending on how well you want it to be cooked. This will be runny.
- Drain the pasta and stir in approximately 2 tablespoons of the vegetarian/vegan pesto. Serve.
- With a slotted spoon gently remove the poached egg from the pan and place over the pasta.
- Serve with a side of asparagus or green beans.