Matcha Poached Eggs
- from The Breakaway Cook, by Eric Gower
I often eat these twice a week-I just can't get enough of them. They
are simplicity itself: poach eggs in your favorite manner-I have a nice
dedicated egg poaching pan with four individual nonstick cups-and
sprinkle on some Matcha Salt. There is something almost celestial about
the fusion of the green tea and the egg yolks: it's savory, sweet, and
salty all at once. Perfect in the morning with a few slices of lightly
toasted sourdough bread and a strong cup of green tea. Serves 2.
Dab of unsalted butter for poaching cups (if using) to avoid sticking, or
1 tablespoon vinegar, if using a plain pot of water
4 large eggs, preferably organic
Generous sprinkling of Matcha Salt*
Generous sprinkling of freshly ground black peppercorns
Butter the poaching cups if using a dedicated egg poacher. Or, bring a
pot of water to a simmer, add the vinegar, and carefully crack the eggs
into the simmering water. Poach the eggs until the yolks are more or
less halfway between liquid and solid (typically about four or five
minutes for both methods).
Gently turn them out on a paper towel to absorb any excess moisture.
Roll them on to a warmed plate and add a few healthy pinches of Matcha
Salt and black pepper. Eat them while still very hot.
* Try Usucha Tea Leaves for Eating in place of matcha salt.
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