Delicate yet deeply flavorful, poached eggs is a dish that transforms simple ingredients into something quietly elegant.
Perfectly poached eggs, with their soft whites and flowing yolks, are paired with a velvety roasted garlic sauce that brings sweetness, depth and warmth without overpowering the dish. Ideal for brunch, a light lunch or a refined breakfast.
Procedure
In a saucepan pour the roasted garlic sauce, heat over medium heat for 2 minutes, break the eggs one at a time in a cup and pour into hot sauce, cook for 6 minutes without stirring, if the sauce is too thick add a little water , keep cooking.
In a non-stick pan pour the oil and heat it up, add the slices of bread and brown them on both sides to make them crisp.
Serve placing the slices of bread as a base then add the sauce and then gently lay the eggs, season with a pinch of black pepper and flakes of Parmigiano Reggiano.
For 4 serving
- 1 jar La San Marzano Roasted garlic sauce 24oz
- 8 fresh eggs
- Black pepper, a pinch.
- 8 bread slices
- 4 tablespoons extra virgin olive oil
- Flakes of Parmigiano Reggiano cheese
Flavor balance tips
-
Gentle garlic richness: Roasted garlic is naturally sweet and mellow, so let it remain the star without adding extra aromatics that could overwhelm the eggs.
-
Egg yolk harmony: The soft, runny yolk enriches the sauce as you cut into the eggs, so keep the sauce lightly seasoned to avoid heaviness.
-
Control the salt: Parmigiano Reggiano adds savory depth, so season the dish with salt very sparingly and adjust only at the end if needed.
-
Texture contrast: Crisp, well-toasted bread balances the softness of the eggs and sauce, making each bite more satisfying.
