Poached eggs with Speck Alto Adige PGI - recipe

Course: main course
Style: traditional
Level of difficulty: easy

Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients
2 people
4 people
8 people

Poached eggs:
½ l of water
1½ tbsp. of white-wine vinegar
¼ bay leaf
1 peppercorn, crushed
2 eggs
Cauliflower cream:
10 g of shallots, finely cut
150 g of cauliflower, cooked
25 ml of cream
salt and freshly ground pepper
Besides:
4 slices of Speck Alto Adige PGI
20 g of roasted cubes of Speck Alto Adige PGI
½ tbsp. of chives, finely cut
½ tbsp. of olive oil
2 chive stalks for a garnish

Poached eggs:
1 l of water
3 tbsp. of white-wine vinegar
½ bay leaf
2 peppercorns, crushed
4 eggs
Cauliflower cream:
20 g of shallots, finely cut
300 g of cauliflower, cooked
50 ml of cream
salt and freshly ground pepper
Besides:
8 slices of Speck Alto Adige PGI
40 g of roasted cubes of Speck Alto Adige PGI
1 tbsp. of chives, finely cut
1 tbsp. of olive oil
4 chive stalks for a garnish

Poached eggs:
2 l of water
6 tbsp. of white-wine vinegar
1 bay leaf
4 peppercorns, crushed
8 eggs
Cauliflower cream:
40 g of shallots, finely cut
600 g of cauliflower, cooked
100 ml of cream
salt and freshly ground pepper
Besides:
16 slices of Speck Alto Adige PGI
80 g of roasted cubes of Speck Alto Adige PGI
2 tbsp. of chives, finely cut
2 tbsp. of olive oil
8 chive stalks for a garnish

Preparation

Poached eggs:

Pour the water and the white-wine vinegar into a small pot. Add the bay leaf and the peppercorns. Bring to a boil. Break each egg into a small bowl without damaging the yolk. Gently let the egg slide out of the bowl into the water-vinegar mixture – if an egg has stuck to the bottom of the pot, unstick it with an angled spatula or a spoon. Poach each egg for 3 to 5 minutes (the white must have set, but the yolk must remain soft). Lift the egg out of the water-vinegar mixture with a flat skimming ladle and set it aside for later use.

Cauliflower cream:

Braise the shallots in butter, add the cauliflower and cream, and leave the whole to thicken for a while. Season with salt and pepper, and purée in a blender.

Finishing:

Spread the cauliflower cream on the dishes, place a poached egg on top. Add the roasted Speck Alto Adige PGI cubes and finely cut chives. Garnish each egg with slices of Speck Alto Adige PGI, a few drops of olive oil, and a chive stalk before serving.

No salt is used for this recipe because it would cause the egg white to break into pieces. Other delicious accompaniments to a poached egg are spinach in butter, braised strips of vegetables, mashed potatoes, and Rösti.

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