Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Poached Eggs: A Refined Classic for Any Occasion
Learn how to make beautifully poached eggs – an elegant, timeless dish perfect for brunch, light dinners or any moment that calls for something simple yet refined.
🛒 Ingredients
- ✓ 2 fresh eggs
- ✓ 1 clove Nubia red garlic, finely chopped
- ✓ A handful of fresh parsley
- ✓ Lemon juice
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ Lettuce leaves, to serve
📊 Nutritional Information
Known in Sicilian as “ovu ruttu all’acqua”, poached eggs are one of those dishes that manage to be both disarmingly simple and exquisitely elegant.
There’s something undeniably comforting about watching the golden yolk gently spill into a delicate pool of seasoned olive oil, garlic and fresh herbs — the kind of kitchen moment that feels both rustic and refined.
Perfect for a leisurely Sunday brunch or a light spring supper, these eggs bring a sense of warmth and homely goodness to the table, all while keeping flavours bright, fresh and wonderfully uncomplicated.
👨🍳 Preparation
- 1
Warm the chopped garlic in a little extra-virgin olive oil with a pinch of salt and a twist of black pepper.
- 2
Add half a glass of water and bring to the boil.
- 3
Carefully slide the eggs into the simmering water, keeping the yolks intact.
- 4
Spoon the hot oil and water over the eggs to help the whites set gently.
- 5
Once cooked, drizzle with lemon juice and scatter over the finely chopped parsley.
- 6
Serve the eggs warm on toasted bread or crisp crostini.
💡 Tips and Variations
For a touch of heat, add a pinch of chilli flakes.
Prefer something more aromatic? Swap the parsley for fresh basil.
If you enjoy a sharper finish, use white wine vinegar instead of lemon juice.
📦 Storage
- • Keep leftover poached eggs in the fridge for up to 1 day.
- • Poached eggs are not suitable for freezing.
- • Reheat gently using steam to maintain their delicate texture.
🍷 Pairing
Pair these elegant poached eggs with a chilled glass of Sciacca Rosato, served at 8–10°C to enhance the dish’s freshness and subtle flavours.
Thank you for choosing this recipe for poached eggs.
May it bring a little elegance to your brunch table, and a touch of comfort to your evening meals.
Enjoy every delicious bite!
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