A poached egg is the hero of brunch menus everywhere. But this delicate way of preparing your eggs can be quite tricky. Here are three different (and easy) ways you can poach your eggs at home. 

In the microwave 

From defrosting frozen food to melting butter, the microwave is an easy way to help us with all our kitchen qualms. Now, you can add ‘poaching an egg in under a minute’ to its long and incredible list of accomplishments. How do you do it? Fill a microwavable mug halfway with cold water, crack open the egg into the water and put it in the microwave for about a minute. And voila! Your poached egg is ready to devour. 

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In a muffin tin 

Who knew there was a hands-off approach to poaching eggs? And all you need is an oven, a muffin tin and water. Preheat the oven to 180°C while you crack open your eggs into the cups of the muffin tin. Add 15 ml water (1 tbsp) to each cup and place into the hot oven. Bake for about 9 minutes until the whites of the eggs are set, and let it stand for 1 minute. Scoop out your perfectly poached eggs and pat dry with a paper towel. 

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In the air fryer 

The air fryer took over kitchens – and we can see why. Chefs everywhere have learned to cook just about anything in this versatile kitchen appliance. It comes as no surprise that you can also poach an egg in it. Preheat your air fryer to 200°C and grease two ramekins with oil. Crack an egg into each ramekin and add 30 ml of water (2 tbsp). Set your timer for 4-5 minutes. Enjoy your cooked eggs with avocado and toast for a yummy and easy-to-prepare meal. 

@instantpotsa Perfectly poached eggs in the Vortex Air Fryer. This is going to be your go-to poached egg method from here on out. Get the recipe online: instantpot.co.za #InstantMeals #airfryereggs #poachedeggs #breakfastairfryerrecipes ♬ Crazy – Official Sound Studio

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Practice your plating up skills with this amazing Mediterranean-inspired poached trout on flatbread with olives, feta and red onion. It’s the perfect starter for when you have guests over.

SERVES 8 // COOKING TIME 45 min

INGREDIENTS
For the poached trout
1 L milk
5 pink peppercorns
1 bay leaf
½ tsp salt
200 g trout
For the flatbreads
1 cups flour
1 tsp baking powder
¾ tsp salt
½ cup water
⅓ cup olive oil, plus extra for brushing
To serve
¼ red onion, thinly sliced
1 tsp apple cider vinegar
½ tsp sugar
¼ cup kalamata olives
1 feta disc, crumbled

METHOD
For the poached trout
1. Bring milk, peppercorns, bay leaf and salt to the boil, then reduce to a simmer.
2. Gently lower the trout into the milk and cover with a lid. Poach for 5 minutes.
3. Allow to cool in the milk for 15 minutes.
For the flatbreads
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Mix flour, baking powder and salt. Make a well in the centre of the flour and add water and oil. Mix until a dough forms.
3. Knead the dough on a floured surface until smooth. Divide into 2 portions and roll out into thin 20 × 10 cm ovals.
4. Transfer to the baking tray and brush lightly with olive oil. Bake for 8–10 minutes, until crispy and golden.
5. Combine red onion, vinegar and sugar. Allow to stand for a few minutes so that the sugar can dissolve.
6. Serve the trout, pickled onions, olives and feta on the flatbread.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto & Sean Dollery

The post Poached trout on flatbread with olives, feta & red onion appeared first on MyKitchen.