Topping a Meal With a Poached Egg

In this week’s Recipes for Health, Martha Rose Shulman explains the art of poaching an egg. She writes:

When I was a caterer I learned that you can poach eggs ahead — they’ll keep for several days in a bowl of cold water in the refrigerator. Just carefully drain and warm in a bowl of warm water. Not that they’re any trouble to poach on the spot. Here’s the very reliable method I use: Fill a frying pan with water — for one or two eggs I use my 8-inch omelet pan — and bring to a boil. Add a tablespoon of vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave large and extra-large eggs for four minutes. Smaller eggs, like the beautiful ones an urban farmer friend brought me from his henhouse the other day, will be done in three. Using a spatula or a slotted spoon, carefully transfer to a bowl of cold water. Before serving, drain on a clean dish towel.

Here are five ways to top off your meals with a poached egg.

Quinoa, Spinach and Poached Egg: As in most of the other comforting and simple dinners for one in this week’s Recipes for Health, all of the elements here can be prepared in advance of assembling this dish.

Eggs Poached in Marinara Sauce: This meal, which Italians call “eggs in purgatory,” comes together in little more time than it takes to toast some bread and warm the sauce.

Beet Greens Bruschetta With Poached Egg and Fontina: Toasted whole-grain bread forms a foundation for garlicky greens and silky poached eggs.

Eggs Poached in Curried Tomato Sauce: A South Asian version of huevos rancheros, this dish will leave you with plenty of extra sauce to use down the road.

Endive and Quinoa Salad With Poached Egg: Long-lasting endive makes this a forgiving dish for busy cooks with unpredictable schedules.