Poached Eggs and Hops RecipeOrigin: Belgium Period: Traditional |
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This is a Belgian classic, originating from the famous brewing town of Antwerp. Ingredients
4 very fresh eggs 
Poached Eggs and Hops Preparation:Method:Bring a large pan of lightly-salted water to a boil then add the lemon juice and hop shoots and cook until the vegetables are tender (about 10 minutes). Drain and cool under cold running water to prevent any further cooking then drain thoroughly and transfer to a warmed serving dish before dotting with butter. Bring a deep frying pan or flat-bottomed wok full of water to a boil then add a few drops of vinegar. Reduce to a simmer then crack in the eggs an poach for about 6 minutes, or until the whites are firm but the yolks are still runny (see here for a guide on how to make the perfect poached egg). When ready, arrange the poached eggs on top of the cooked hop shoots and serve accompanied with toast. |
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