Poached Eggs with Garden Vegetables

This dish brings together the simple comforts of the garden and the richness of farm-fresh eggs. With golden roasted Dutch cream potatoes, tender peas, crisp cos lettuce, and silky poached eggs, it’s layered with textures and flavours that feel both wholesome and indulgent. Finished with a fragrant chicken broth, toasted sourdough crumbs, and a touch of parmesan, it’s a nourishing meal that celebrates fresh, seasonal ingredients.

Ingredients:

2-4 (depending on portion size) Fresh, 60-gram organic free-range chicken eggs, room temp.
White vinegar
Garden vegetables: Dutch cream potatoes, cos lettuce and peas
(Old) sourdough bread
1 Garlic clove
Chopped herbs of choice
Olive oil
Salt & pepper
Ghee
Chicken stock
Tamari
Honey
Rice wine vinegar
1 onion
Shaved Reggiano Parmesan cheese

Method:

Bread Crumbs

Take some old sourdough and roughly chop it. Place in a food processor and blend to a crumb.
Place in a large frypan with some olive oil, salt, and a finely diced garlic clove. Toss and stir over low/medium heat for 10 minutes or till breadcrumbs are golden and toasted. Season with chopped herbs of choice and sea salt.

Poached Eggs

Fill a medium-sized pot (approximately 4-5 litres) with 20cm of water, adding a splash of white vinegar and bring to a steady 98-99 degrees (check with thermometer). The water will have constant movement and bubbles rising from the bottom of the pot, and will be almost at a rapid boil.
Crack eggs into a small bowl or ramekin, being careful not to break the yolks.
Moving quickly, gently slide the eggs into the water, dropping each egg into a different part of the pot as you go. This will prevent the eggs from clumping together as they cook
Using a timer, leave eggs in water for three minutes.
Turn off the heat and leave the eggs in the water for another 20 seconds.
Gently remove eggs with a slotted spoon and place on a tea towel-lined tray to drain excess water.

Garden Vegetables

Steam potatoes for 20 minutes or till just tender. Transfer to an oven tray and season with ghee and sea salt. Roast in a moderate oven for 20 minutes or till golden.
Meanwhile, shell peas and steam for 4 minutes.
Cut the base off the cos lettuce and wash the leaves well.
When ready to serve, warm the potatoes, peas and cos lettuce in a small saucepan with some butter and salt for 1 minute or till the cos wilts.

Chicken Broth

Reduce 2 cups of chicken stock over moderate heat to 1 cup. Season with tamari, honey, salt and rice wine vinegar. Serve hot.

Finishing Touch

Combine all components in a large warm bowl with some caramelised onions, shaved Reggiano parmesan, pickles of choice and baby herbs or leaves.

Enjoy!
Mitch & the Gaia Culinary Team