I love the discoveries that come with creative collaborations. Anytime I make eggs, I’m reminded of when I partnered up with my talented friend and fellow blogger, Kit Graham from The Kittchen to photograph three brunch recipes. Kit and I had a blast together. Her food was delicious and our work was even published on The Everygirl.
I understand that collaborating with other creatives is important for things like growing your community and networking, but for me, it’s more about making new friends and learning from them. Lets face it, we don’t know it all and we can’t do it all alone. As a food photographer, I love partnering with recipe developers. They help me with the cooking and I help them with the photography. However, not only did Kit help me in the kitchen, she also taught me how to poach an egg. It may sound simple, but it has been a brunch-changing experience for me at home.
Don’t you think a poached egg seems fancier than the other styles? Next to sunny side up, it’s my favorite way to eat them and they always look so gorgeous. I recently threw this recipe together and it’s perfect if you want a lazy morning in your PJ’s with something delicious in hand that doesn’t require a lot of effort. It would also be a fun brunch recipe. You’ll totally fool your friends into thinking you slaved away in the kitchen and they’ll probably pour you an extra mimosa for all your hard work.
The recipe comes together quickly and the flavors are smoky, rich and bright. Since the ingredients are minimal and affordable, I also think this would be a good recipe for practicing your egg poaching and plating skills. Kit’s Avocado Toast Two Ways would also be a good one.
Here’s what I learned from Kit about poaching an egg:
Bring a small pot of water to a boil and add one tablespoon of vinegar. Once the water is boiling, turn the heat down a bit so the water comes down to a good simmer. Then, crack an egg into a small bowl, being careful not to break the yolk. Finally, gently drop the egg into the water and watch the magic happen. Use a slotted spoon to remove the egg when it’s ready. Note: I like a runny egg, so I only simmer it for about 3 minutes. For a less runny egg, Kit recommends simmering it for about 4 minutes. Her tip on the timing has gone a long way in helping me make the perfect poached egg for my taste.
Cheers and happy poaching!
SMOKED SALMON WITH A POACHED EGG
8-12 ounces smoked salmon, thinly sliced from your fish market
Eggs (1 per person)
Half red onion, very thinly sliced
1 tablespoon vinegar
Baby spinach leaves and frisée mix (or other lettuce of your choice), roughly torn
Red wine vinegar
Salt & pepper, to taste
Lemon slices or wedges, if desired
Optional: Penzey’s Sunny Paris Seasoning
1. Bring pot of water to a boil and then bring down to a simmer.
2. Add 1 tablespoon of vinegar.
3. Crack one egg at a time into a small bowl and carefully drop egg into the pot.
4. Let egg poach for 3 minutes for runny or 4-5 minutes for less runny.
5. Remove egg with a slotted spoon and gently place on a plate to cool slightly.
6. Add spinach, frisée mix and sliced onion to a bowl and lightly drizzle with olive oil and red wine vinegar.
7. Add salt and pepper to taste to be sure flavors are balanced.
8. Arrange spinach and frisée mix on a plate and top with smoked salmon and poached egg with lemon slices.
9. Optional: Sprinkle with Penzey’s Sunny Paris Seasoning.
All Images © Regan Baroni 2016.