I often times daydream about topping my latest culinary creation with a perfectly poached egg, but it quickly turns to a nightmare when I think about the poaching process. Ugh. There is an overabundance of tips and tricks on how to achieve the Zen of perfect poached eggs. However throw away all those notions and go for these slightly alien-like designed PoachPods from Fusionbrands.
Nestled in our houseware section are these novel inventions towards the bottom of the shelf. They are green silicone pods just waiting for a good home to help make the most divine eggs benedict or better yet a delicious side. (Recipe to come!)
To poach your eggs, spray the pod with vegetable oil. Bring 1 1/2 inches of water to a boil in a skillet. Drop your egg into the sprayed pod and place in the water. It’s like a little hot tub for your eggs! Cover pan with lid and simmer for 4 to 6 minutes depending on desired firmness. Remove pod from water and slide spoon around egg and slide out of pod onto plate.
Now on to the yummy part!
Perfectly Pod Poached Egg atop Roasted Asparagus
1 bundle of asparagus
1 Tbs extra virgin olive oil
Kosher salt, to taste
4 poached eggs
4 Tbs grated Parmigiano-Reggiano
Pinch crushed red pepper flakes
Wash and trim the ends of the asparagus. Toss the asparagus with about 1 tablespoon olive oil and sprinkle with some salt. Place the asparagus in the oven and roast for 15 minutes at 400° F. Remove the asparagus from the oven. Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano-Reggiano and red pepper. Enjoy!