Poached Egg with White Sauce

 

Nothing makes your day like a good breakfast! This is what we had for breakfast today. It is a simple dish if you manage to poach the egg nicely. I used to cook this for breakfast almost everyday for my husband, brother-in-law and myself a few years back when we lived in Ahmedabad. I made it again today after a long long time again for my husband, brother-in-law and myself and this time also my sister-in-law (My brother-in-law is now a married man). This is our Sunday ritual now. All four of us have breakfast together every Sunday while my niece plays with here toys around us. What more does one asks than having a satisfying breakfast with family around?

Poached Egg with White Sauce:

Ingredients for Poached Egg:

• 1 Egg
• 1 tsp. White Vinegar
• ½ tsp. Salt

Method:

• Fill a saucepan 40% with water. (I have skipped the exact measure of water because it depends on the diameter and depth of your saucepan).
• Start heating the water.
• Add the White Vinegar and Salt (This helps the egg not to spread all over).
• Bring the water almost to a boil and then lower the heat.
• Break and egg into a small bowl and make sure you don’t puncture the yolk. (I recommend not breaking the egg directly into the saucepan unless you are a Pro).
• Now slowly slide the egg into the water.
• Turn Off the heat and let the egg be in there for 3-4 minutes depending on how runny you want the yolk to be.
• Gently fold in the egg white that’s trying to move around.
• Add there you have your poached egg!
• Gently lift the egg and allow the excess water to drip.

Ingredients for the White Sauce with Cheese:

• 2 tbsp. Butter
• 2 tbsp. Flour
• 1 cup Milk
• 2 tbsp. Grated Cheddar Cheese
• Salt and Pepper for Seasoning
• A Pinch of Dried Oregano

Method:

• Melt Butter in a Pan.
• Make sure the heat is low so that you don’t burn the Butter.
• Once the Butter melts, add in the flour.
• Keep mixing the flour smoothens.
• Now add the milk and stir continuously. (See that there are no lumps the sauce has to be perfectly smooth. The trick here is definitely low heat and continuous stirring).
• A whisk works the best.
• Now add in the cheese and cook until the cheese melts completely and becomes one with the sauce. Do not stop stirring.
• Season the sauce with Salt and Pepper.

Finally place the poached egg over a toast and then pour the white sauce over the egg. Sprinkle some dried oregano on top. There you have a nice Breakfast.