Before you run screaming from your computer because you’re terrified to poach an egg, read these tips! The key to a perfect poached egg is the right water temperature (simmering, not boiling) and rice vinegar in the water. No need for a fancy egg poacher. You may need to try two or three to get the hang of it. But once you do, you’ll never go back to a fried egg again. Served over bok choy and sauteed mushrooms, this makes a healthy and delicious dinner option!
Bok choy is a type of Chinese cabbage that is best served wilted with other vegetables. To really give this cabbage a ton of flavor, fry it with the other vegetables in olive oil with some herbs and spices, like oregano, basil or rosemary. For an added kick, add a dash of crushed red pepper.
Poached egg served over bok choy
Yields 1 serving
- 1 egg (or more if you are a novice poacher)
- 1 stem of bok choy with leaves, chopped
- 1/2 cup mushrooms, chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion, chopped
- 2 tablespoons feta or goat cheese, crumbled
- Dash salt and pepper
- 1 teaspoon rice vinegar
- Heat a pot of water on high. When the water is just about to boil, reduce it to low heat. Add vinegar. Crack the egg carefully into a small cup and gently pour it into the water. Using a large slotted spoon, gently push the separated egg whites over the yolk to cover it. Turn the heat off and let the egg sit for an additional five minutes. Carefully remove it using the slotted spoon and set it aside on a paper towel to dry.
- Heat oil in a medium pan over medium-high heat. Add onions and mushrooms and cook them until soft, about four minutes. Add bok choy and cook four minutes longer until veggies are browned and bok choy is wilted. Add salt and pepper and remove it from the heat.
- Place the veggies on a plate and carefully place the egg on top. Garnish with cheese and additional herbs and spices.