Mary Beth Clark

Culinary Educator · Consultant · Author

Poached Eggs and Spring Vegetable Ragù with Toast

Uova in Camicia e Ragù di Verdura Primaverile con Crostini

Poached Eggs and Spring Vegetable Ragù with Toast is goodness on a plate. Serve as the main dish for brunch, lunch, and dinner. Accompany with flutes of chilled Prosecco. Enjoy every savory bite!

Cooking time is 1 to 1 1/2 minutes per large egg.

4 to 6 servings

Spring Vegetable Ragù with Toast: Click for the recipe

Toast or Crostini:
Country-style bread, sliced
1 garlic clove, split in half
Extra-virgin olive oil
Kosher salt or sea salt to taste
Freshly ground black pepper to taste

Poaching Eggs:
4 to 6 fresh large eggs
Apple cider vinegar or distilled vinegar
Salt to taste
Freshly ground pepper to taste                   

1. Ragù and Toast: Over low heat, warm Spring Vegetable Ragù. Meanwhile, toast or grill slices of bread, then lightly rub the cut side of a garlic clove over the bread while it is very hot. Place on serving plates. Drizzle the bread with olive oil, season with crunchy coarse salt and ground black pepper. Spoon ragù over the toast. Keep warm.

2. Poaching Eggs: Crack open each egg and slide into separate small heat-proof cups or containers. This makes it easier to add the raw eggs to the water, and maintain their shape during poaching. 

Bring lightly salted water to a simmer in a nonstick pot or pan. Add the vinegar, about 2 teaspoons (10 ml) per 4 cups (32 ounces, 1 quart, or 960 ml)  water. Place the container with the egg very close to the simmering water and slide the raw egg into the simmering water, holding the cup or container for a few seconds around the egg to help it form shape rather then breaking apart and floating all over the water.

Poach for 1 to 1 1/2 minutes for a runny center for large eggs with firm whites. Using a slotted spoon, scoop out the poached egg and place on top of the ragù and toast. Season each egg to taste with salt and pepper. Serve immediately.




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