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!
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Artichokes in Tomato Sauce - A Rustic Mediterranean Favourite Quick Recipes Main Courses Meat Main CoursesDiscover these hearty Sicilian artichokes gently simmered in a rich tomato sauce - a comforting, flavour-packed dish perfect for sharing.
-
Sicilian Lemon Artichokes - A Bright Mediterranean Classic Vegetarian Recipes Quick Recipes Main CoursesFresh, aromatic and full of Sicilian character - discover these lemon–infused artichokes, a simple Mediterranean dish bursting with citrus and herbs.
-
Sicilian Priore’s Eggs: A Hearty Traditional Main Quick Recipes Main CoursesDiscover Priore’s Eggs, a rustic Sicilian dish that’s rich, comforting and surprisingly quick to prepare - perfect for relaxed family meals.
-
Sicilian Stewed Artichokes - A Simple Country Classic Vegetarian Recipes Quick Recipes Main CoursesDiscover this rustic Sicilian favourite: tender stewed artichokes infused with garlic, parsley and olive oil - simple, comforting and full of Mediterranean charm.
-
Silverworker’s Cheese - A Palermo Classic with a Storied Past Quick Recipes Main CoursesA fragrant Sicilian staple from old Palermo: pan-seared caciocavallo softened with garlic, vinegar and herbs. Simple, rustic and unforgettable.