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Overview
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More Recipes
You'll find a few examples of our recipe creations here.
Poached eggs on rye bagel
Portions: 4
Preparation time: 15 minutes
Cooking time: 4 minutes
Ingredients
| rye bagels | 2 |
| large eggs | 4 |
| roquette lettuce | 150 g |
| flora pro-active | 20 g |
| toasted pine nuts | 4 tsp |
| chives | 1 bunch |
| olive oil | 1 dash |
| white vinegar (only if using water to poach eggs on stove) | 2 tbsp |
| Peppermill to taste |
Preparation
- Using a V-ZUG Combi steamer crack eggs open into a silicone egg poaching cup or silicone muffin tray and steam in preheated steamer for 4 minutes.
- Alternatively bring a flat pan with approximately one litre of water and the vinegar to simmer (not boiling) the vinegar helps to keep the egg compact together.
- Crack eggs into a cup one at the time, lower the rim of the cup just above the water level and let them slide gently into the water. Poach egg for 3 to 4 minutes, depending on size of egg.
- Cut bagels in half and toast lightly, spread with flora pro-activ.
- In a fry pan sauté the roquette in a little of olive oil season with pepper.
- Using bagels as a base, place roquette on bagel, and set poached egg on top.
- Finish with chives and pine nuts.
Download recipe (PDF / 475.6 KB)
