Poached Eggs and Bacon on Sourdough Toast
Sous Vide Poached Eggs:
Posh Bacon & Eggs, Smoked Haddock & Eggs
and Basic Poached Eggs
Poached Eggs and Smoked Haddock with Spinach
Several months ago I was sent a Sous Vide Supreme water bath machine to trial and review; in return for my wonderful machine, and I have loved using it on many occasions, I committed to creating several recipes and you can see my three previous recipe posts here:
Sous Vide Salmon Three Ways! Sticky Asian Salmon, Salmon Pasta and Salmon Salad with Wasabi Dressing
Easy Summer Dining: Bourbon Beef and Pepper Skewers and Accompaniments (Sous Vide)
I have cooked chicken, fish and beef in my sous vide so far, and my last post today is all about eggs, or to be more exact, poached eggs.
Basic Sous Vide Water Bath Poached Eggs
I have to admit that these poached egg recipes did not come easily at first, and I have practised and practised getting the cooking method just right! But, I have finally cracked it, excuse the pun, and for any sous vide water bath owners, I hope the following recipes will help and inspire you if you have a hankering for eggs.
Poached Eggs and Bacon on Sourdough Toast
My three recipes today are for: Basic Sous Vide Water Bath Poached Eggs, Poached Eggs and Smoked Haddock with Spinach and Poached Eggs and Bacon on Sourdough Toast……so, a basic method for poached eggs, both a slow and quick method, perfect for any “on toast” breakfast situations. Then a “posh eggs and bacon” recipe for soft eggs with crisp bacon on sourdough toast and finally an elegant supper dish of smoked haddock with soft egg and spinach, where the smoked haddock is also cooked in the sous vide water bath.
Smoked Haddock and Eggs with Spinach
Just to refresh you about how the sous vide Supreme water bath machine works…….The sous vide technique has been the secret of great chefs worldwide for decades. The SousVide Supremen is an amazing new all-in-one sous vide water oven designed to bring the sous vide culinary technique into home kitchens and restaurants at an affordable price. The sous vide (pronounced “soo-veed”) technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely controlled temperature. This foolproof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button! (Sous-Vide Supreme Website)
SousVide Supreme Seal and Vacuum Machine
I hope you enjoy my three recipes for EGGS today, if you don’t have a sous vide machine, and then you can cook the eggs as you would normally, and I have a fool-proof method here: Perfect Poached Eggs
Perfect Poached Eggs
That’s all for today, I will be back soon with some more new recipes, including some 5:2 diet recipes, as well as a new giveaway and some book reviews…….have a great day and see you soon, Karen
PS: You can find more Sous Vide recipes over at my friend Jan’s blog here: A Glug of Oil
Sous Vide Poached Eggs: Posh Bacon & Eggs, Smoked Haddock & Eggs and Basic Poached Eggs
RECIPES:
Basic Sous Vide Water Bath Poached Eggs
Basic Sous Vide Water Bath Poached Eggs
Print recipe
| Cook time | 1 hour, 15 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Appetizer, Breakfast, Lunch, Main Dish, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| By author | Karen S Burns-Booth |
Ingredients
- Free-range eggs
Note
A simple fool-proof way to poach eggs using a sous vide Supreme water bath.
Directions
| Step 1 | Quick method: Pre-heat the sous vide Supreme water bath to 75C/167F. |
| Step 2 | Drop the eggs into the water bath when the temperature has been reached (in their shells) and set the timer for 15 minutes. |
| Step 3 | As soon as the timer goes off, then gently take the eggs out of the water bath with a slotted spoon and crack them open to serve. |
| Step 4 | Slow method: Set the temperature to 64C/148F and cook the eggs as above but for 1 hour. Serve as above. |
Perfect Poached Eggs
Poached Eggs and Bacon on Sourdough Toast
Poached Eggs and Bacon on Sourdough Toast
| Serves | 1 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Allergy | Egg |
| Meal type | Breakfast, Lunch, Snack, Starter |
| Misc | Gourmet, Serve Hot |
| Occasion | Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 1 large free-range egg
- 3 rashers of streaky bacon
- 2 slices of sourdough bread
- butter
- salad leaves and fresh parsley to garnish
Note
Fabulously elegant posh bacon and eggs, these sous vide poached eggs are cooked in their shells for an easy to cook poached egg and are served on sourdough toast with crisp streaky bacon and a salad garnish. Perfect when served as a special breakfast or brunch or as a snack, light lunch or a dinner party starter.
Directions
| Step 1 | Fill the sous-vide Supreme water bath and set the temperature to 75C/167F. |
| Step 2 | When the temperature has been reached on the sous vide Supreme water bath, add the egg into the water bath in it's shell. |
| Step 3 | Set the timer for 15 minutes and when the time is up, gently remove the egg with a slotted spoon. (If you want to slow poach the eggs, then set the temperature for 64C/148F and leave them in there for 45 minutes to 1 hour) |
| Step 4 | Whilst the egg is cooking, grill, fry or oven bake the bacon until it is crisp and cooked. Then drain the slices of bacon on some kitchen towel and keep them warm. |
| Step 5 | Toast the sourdough bread slices and then butter them; arrange them on a plate with some salad leaves, place 2 slices of bacon on the toast and then gently crack the egg open over the bacon. |
| Step 6 | Split the remaining rasher of bacon into 2 pieces and prop them up on top of the egg and toast, being careful not to break the yolk. |
| Step 7 | Serve immediately with a scattering of fresh parsley as a garnish. |
Poached Eggs and Bacon on Sourdough Toast
Poached Eggs and Smoked Haddock with Spinach
Poached Eggs and Smoked Haddock with Spinach
| Serves | 1 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Allergy | Egg, Fish |
| Meal type | Breakfast, Lunch, Main Dish, Snack, Starter |
| Misc | Gourmet, Serve Hot |
| Occasion | Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 1 smoked haddock fillet (about 100g to 125g)
- 2 large free-range eggs
- 50g frozen spinach leaves (or fresh spinach leaves)
- lemon wedges and parsley to garnish
- freshly ground black pepper
Note
A fabulous way to serve smoked haddock, this recipe for Poached Eggs and Smoked Haddock with Spinach is perfect for an elegant brunch or light supper dish. The eggs and fish are cooked in the sous vide Supreme water bath for ease and simplicity and the meal is cooked and served in under an hour with a minimum of mess and lots of pots and pans.
Directions
| Step 1 | Pre-heat the sous vide Supreme water bath to 60C/140F. |
| Step 2 | Place the smoked haddock fillet in a medium pouch, and then vacuum/seal the pouch. |
| Step 3 | Place the sealed pouch in the Sous Vide Supreme machine, using the rack to sit the pouch on, and cook for 30 minutes - setting the timer. Once cooked, remove the pouch and set to one side. |
| Step 4 | Turn the water bath heat up to 75C/167F and once the temperature has been reached, add the two eggs in their shells, and set the timer for 15 minutes. |
| Step 5 | Meanwhile, cook the frozen (or fresh) spinach according to the packet instructions, or by steaming it gently until just wilted. Set to one side to keep warm. |
| Step 6 | When the eggs are cooked and you are ready to serve, spoon the cooked spinach onto a warm plate and then open the smoked haddock pouch and place the smoked haddock fillet on top of the spinach. |
| Step 7 | Gently crack the eggs over the smoked haddock and garnish with chopped parsley before serving with a wedge of fresh lemon and freshly ground black pepper. |
Poached Eggs and Smoked Haddock with Spinach
Sponsored Post Disclaimer: I was sent a SousVide Supreme Promo Pack comprising a SousVide Supreme water oven, vacuum sealer (includes 10 pouches), 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook (RRP:£506:98) to keep, in return for four blog posts and twelve recipes. All views and opinions are my own, however, this review is an honest appraisal of the machine and how it functions. Karen S Burns-Booth
Anneli Faiers says
Heavenly eggs Karen! I am a total sucker for soft poached eggs and your recipes are all so lovely. Just perfect Sunday morning lazy brunch stuff….the kind of food that makes me really really happy!
Karen says
Thanks Anneli! I was very pleased with these recipes and for those who don’t have a magic sous vide machine, then you can just poach them as usual in a pan of boiling water!
They would all be wonderful for a lazy Sunday morning brunch, I agree!
Karen
Marie says
Wonderful timing Karen, I have bought a sous vide and am still a bit nervous about it. I cooked chicken breasts on Sunday then couldn’t sleep for worrying that I had poisoned myself and my husband. Obviously we were fine, it was cooked properly and tasted lovely! Poached eggs are next on my to do list and I wanted to have smoked haddock with them. Guess what we will be eating tomorrow? Thank you for posting and I will look forward to future posts. I’m off to look at your friend’s blog now.
Karen says
BRILLIANT Marie! I am so pleased that you have more confidence now and chicken was the first thing I cooked when I got my sous vide machine too! You will soon get the hang of it! Karen
Dominic says
the perfect poached egg has still avoided me… I need to have this in my life… funnily enough I was just thinking about smoked haddock with poached egg and now i’m doubly hungry for this… looks soooo pretty xx
Karen says
Thanks Dom! The sous vide water bath seems to cook them at a constant temperature in the shell for a perfect result! LOVE smoked haddock and poached eggs together……Karen
Jan says
Amazing pictures as always – Love these egg recipes Karen!
Bintu @ Recipes From A Pantry says
I would really like to poach eggs at home but I have never ever been brave enough. The Sous Vide Water Bath sounds fab though. Especially to go with the crispy bacon and sourdough toast.
Tracy Nixon says
Cool thanks! I have a few eggs that need to be eaten so I might follow your recipe today to use them up!
Wayne says
Karen, just came across your blog and absolutely love, love the photos! Photo: Poached Eggs and Bacon on Sourdough Toast had me wanting to get in the kitchen right now and crack open an egg 🙂
Karen says
THANKS so much Wayne! I MUST come back to see you all at RecipeZaaz, but I lost my log in details, so I will need to set them up again maybe?
Wayne says
Thanks Karen! We would love to see you back! I will send you an email regarding login details 🙂
alice lightning says
lovely looking meal light yet filling and tasty too i bet can,t wait to try it myself
sofia s. says
simple and delicious…i’m going to try this recipe
David Jackson says
looks so good am going to try this