Perfect Poached Eggs with Cheddar-Chive Grits and Crispy Ham

Perfect Poached Eggs with Cheddar-Chive Grits and Crispy Ham
Perfect Poached Eggs
Dishes From Macy's Culinary Council

Perfect Poached Eggs

Don’t be intimidated by poached eggs. This recipe shows you how to perfect poach them and has creative and flavorful sides that will be a total hit at your next brunch.

 

4
Servings
789
Calories Per Serving
Deliver Ingredients

Notes

Recipe compliments of Michelle Bernstein

Ingredients

Eggs

  • 4 organic or free-range farmed (if possible) chicken eggs
  • 4 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Cheddar-chive grits

  • 4 cups water
  • 2 tablespoons butter
  • Pinch of salt
  • 1 cup stone ground grits
  • 1 cup milk
  • 1/2 pound grated Cheddar cheese
  • 1/2 cup chives, sliced thin

Crispy Jamón

  • Oil for frying
  • 8 paper-thin slices of jamon Serrano
  • Chervil
  • Green herb oil

Directions

Eggs

Cut four square pieces of plastic wrap, approximately 5-6 square inches in size. Carefully break each egg into 4 ramekins or small bowls, and then pour the eggs one by one onto each square of the plastic wrap. Drizzle each square with a tablespoon of the extra virgin olive oil, salt and pepper. Gather the edges of the plastic and tie tightly into a bundle, making certain it is waterproof and airtight. Repeat with the rest of the eggs. Place each bundle in simmering water for approximately 2 minutes for soft poached egg.

Cheddar-chive grits

Bring 4 cups of water, butter and salt to a boil, stir in the grits and bring back to a boil, immediately reduce heat to a simmer. Cook the grits for 25-30 minutes, stirring occasionally. Add the milk and cook until nice and soft, about another 20-25 minutes. Stir in the cheese, chives and season to taste. Remove from the heat and cover for a few minutes before serving.

Crispy Jamón

For the jamón: Heat the oil to 350F in a medium saucepot. Fry the jamón Serrano until it stops bubbling. Remove and pat dry on paper towels.

To Plate: Serve some of the grits in 4 bowls; top with the poached eggs and 

Nutritional Facts

Total Fat
50g
71%
Sugar
7g
8%
Saturated Fat
21g
88%
Cholesterol
26mg
9%
Carbohydrate, by difference
65g
50%
Protein
29g
63%
Vitamin A, RAE
1250µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
166mg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
955mg
96%
Choline, total
34mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
15g
60%
Folate, total
167µg
42%
Iron, Fe
19mg
100%
Magnesium, Mg
282mg
88%
Manganese, Mn
2mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
1237mg
100%
Riboflavin
1mg
91%
Selenium, Se
22µg
40%
Sodium, Na
833mg
56%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
250g
9%
Zinc, Zn
6mg
75%

Poached Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Poached Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.