Photo by avlxyz.

Dish of the Week: Poached eggs

Everybody knows that the best part about eating a poached egg is cutting into the runny, golden yolk with your fork and letting it ooze all over the plate. Poached eggs are usually served in a brunch setting, perched atop an English muffin and smothered in Hollandaise sauce, or lounging on a bed of corned beef hash. There is something decadent about the soft-cooked yolks, elevating the humble egg from pedestrian breakfast fare to the sublime.

I used to think that there must be a magical cooking process required to create these little bundles of deliciousness, but poaching eggs is actually a relatively simple and quick process. Once you’ve mastered the technique, there’s no reason to limit poached eggs to brunch. A poached egg is the true star of Brasserie Beck‘s take on the classic frisee and lardon salad; the yolk wilts the bitter greens and creates a rich, velvety dressing. Shakshuka, an Israeli dish of poached eggs simmered in spicy tomato sauce, makes for a satisfying meal any time of the day. And they are a perfect foil for the spring vegetable of the moment, asparagus.