17 Simple Poached Egg Ideas You’ll Want to Try!
“Oeufs Pochés Argenteuil”
- Arrange pieces of cooked asparagus and six green asparagus tips (about 1.5 inches in length) at the bottom of buttered tartlet molds, so as to resemble the points of a star.
- Place a poached egg on top of each and mask with a sauce obtained by reducing cream and asparagus purée mixed together in equal proportions.
“Oeufs Pochés à l’Aurore”
- Mask poached eggs with a “sauce à l’Aurore” and serve them on oval-shaped puff pastry (feuilletés).
- If the eggs are soft-boiled serve them standing on puff pastry cut in the form of rings.
“Oeufs Pochés en Berceau”
- Bake some fine Dutch potatoes in the oven.
- Cut each in half lengthwise, and scoop out the pulp, which makes little “cradles.”
- Fill these latter with chicken mince seasoned with salt and pepper and moistened with a little cream, and put on top of each a poached egg covered with a sauce à l’Aurore.
“Oeufs Pochés à la Bohémienne”
- Fill the bottom of tartlet shells with a salpicon of foie gras and truffles, bound together with a sauce made from one teaspoon of white meat glaze, half a teaspoon of truffle essence, and a lump of butter the size of a pigeon’s egg.
- Use enough of this sauce to bind the salpicon.
- Coat each poached egg with Hungarian sauce and place one egg on each tartlet.
Poached Eggs Boïeldieu
- Garnish tartlet shells with a mixture of white chicken meat, foie gras, and truffles, bound together with a poultry velouté sauce.
- Coat each poached egg with a thickened poultry gravy.
Poached Eggs “à la Bruxelloise”
- Fill tartlet shells with braised minced endives thickened with cream.
- Place a poached egg on each, covered with a cream sauce, and sprinkle lightly with biscotti crumbs.
- Bake quickly in a hot oven to glaze.
Poached Eggs “à la Clamart”
- Fill tartlet shells with small green peas, cooked à la française, and finely chopped lettuce which has cooked with them.
- Place a poached egg on each, coated with a cream sauce enriched with fresh pea butter.
Poached Eggs Colbert
- Dress tartlet shells with a macédoine of vegetables well united with Béchamel sauce.
- Place a poached egg on each, and serve with Colbert butter on the side.
Poached Eggs à la Comtesse
- Fill tartlet shells with white asparagus purée.
- Place a poached egg, coated with Allemande sauce, on each tartlet and sprinkle with finely chopped black truffles.
Poached Eggs Grand Duc
This can be made in two ways:
- Place the poached eggs on fried rusks, each topped with a slice of truffle.
- Set them out on a plate in the form of a crown, coat them with Mornay sauce, and finish in a hot oven until glazed.
- After baking, set asparagus tips and a small bunch of cooked asparagus in the center.
- Alternatively, prepare a croustade in a flan ring, size according to the number of eggs.
- Place the eggs in a circle in the croustade, cover with Mornay sauce and bake.
- Glaze and garnish the centre with asparagus points and a bouquet of asparagus.
“Oeufs Pochés Maintenon”
- Fill tartlet shells with thickened Soubise sauce made with Béchamel. Mask the poached eggs with Mornay sauce, add a little grated cheese and drop each egg into a tartlet with the help of a spatula.
- Place in a very hot oven to glaze.
- When out of the oven run a thread of melted meat glaze round the tartlets.
“Oeufs Pochés Masséna”
- Warm medium-sized artichoke bottoms in butter.
- Hollow them slightly if necessary and fill with a dessert-spoon of Béarnaise sauce.
- Arrange a poached egg coated with tomato sauce on each artichoke bottom.
- Arrange on each egg a slice of poached marrow and sprinkle with chopped parsley.
“Oeufs Pochés Mireille”
- Line the bottom of buttered tartlet molds with lightly pressed saffroned pilaf rice.
- Prepare as many pieces of toast, cut to size to go inside the tartlets, as there are guests at the dinner, and fry these in oil.
- On the top of each place a poached egg, masked with cream sauce to which a little saffron has been added.
- Turn the rice tartlets out of their molds and set them on a plate in a circle, with the eggs on toast alternating.
- Place a spoonful of concassed tomatoes, stewed in butter, on top of each rice tartlet.
“Oeufs pochés Mornay”
- Mask poached eggs with Mornay sauce, sprinkle with a mixture of grated Gruyère and Parmesan cheese with a little fine breadcrumbs, and transfer carefully to fried toast with a spatula.
- Set on a plate in a circle and mask with melted butter.
- Put in a very hot oven to glaze.
“Oeufs pochés d’Orsay”
- Put poached eggs on fried buttered toast, and set them on a plate in a circle.
- Mask with Châteaubriand sauce.
“Oeufs pochés Rossini”
- Fill cold tartlet shells with a slice of cold foie gras, if possible raw, dredged, floured, and fried in butter.
- Put on each tartlet a poached egg coated with thickened veal gravy with Madeira, and finish with a large slice of very black truffle on each egg.
“Poached Eggs Sévigné”
- Prepare thin toasted rusks and fry in clarified butter.
- Fill them with a mince of braised lettuce.
- Put a poached egg on each stuffed rusk, coat it with a velouté sauce mixed with poultry essence, and arrange it in a circle on a plate.
- Decorate with a ring of finely chopped black truffles on each egg.
