How to Make Poached Scrambled Eggs
A few weeks ago I was thumbing through one of the 587 cookbooks never use and stumbled upon these incredible looking scrambled eggs.
Turns out they were poached scrambled eggs. Yes, that’s a thing!
A bunch of you asked me on Instagram how I make them so I made you a little video.
Basically you whisk up a couple of eggs, drop ’em in hot water, and badda bing badda boom, you’ve got a pretty cool dish on your hands in less than a minute. Who knew?
Go ahead and give it a try:
If you’re looking for something healthy and quick to whip up tonight, try these poached scrambled eggs with a piece of sprouted grain toast and steamed green veggies — in the video I show you how you can make them in the same pot. The whole thing takes 10 minutes.
Enjoy!
Recipe: Poached Scrambled Eggs with Sprouted Toast and Swiss Chard
Ingredients (all ingredients are per person)
3-4 leaves of Swiss chard
1 piece of sprouted grain bread (or “Ezekiel bread”)
2 free range organic eggs
Sea salt
Pastured butter (I like Kerrygold)
Sriracha mayo, optional
Directions
- Toast the sprouted bread
- Fill a pot with a few inches of salted water, fit with a steamer basket, and bring to a boil
- Rinse Swiss chard, layer leaves on top of each other, roll them up and slice thinly into ribbons.
- Steam the Swiss chard with a sprinkle of sea salt until bright green and tender, 2-3 minutes.
- Remove the Swiss chard and steamer pot and reduce the heat to medium until it’s just under the bubbling point.
- Crack two eggs in a bowl and whisk until whites and yolks are fully combined.
- Stir the water a few times to create a whirlpool, drop the eggs right in the middle of the whirlpool and cover the top for 30 seconds.
- Drain the eggs using a wire mesh strainer until all water is removed. Gentle dab with a paper towel to remove any excess moisture.
- Serve eggs on top of buttered toast (or Sriracha mayo’d toast) and a side of steamed greens. Enjoy!
