Smoky Poached Eggs
Elevate your breakfast game with these luxurious Smoky Poached Eggs, a savory twist on a classic brunch favorite. Perfectly poached eggs are infused with a hint of liquid smoke, then nestled atop toasted English muffin halves and draped in a luscious smoky hollandaise sauce made with smoked paprika and fresh lemon juice. This recipe masterfully combines silky textures and bold smoky flavors, offering a gourmet experience right at home. Quick to prepare yet packed with depth, this dish is ideal for a weekend brunch or a special breakfast treat. Garnish with fresh parsley for a pop of color and freshness, and pair with your favorite coffee or mimosa for an unforgettable meal.
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Recipe Information
Ingredients
- 4 Large eggs
- 2 tablespoons White vinegar
- 1 teaspoon Liquid smoke
- 1 teaspoon Smoked paprika
- 4 tablespoons Unsalted butter
- 2 Egg yolks
- 2 teaspoons Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 English muffins
- 1 tablespoon Olive oil (optional, for toasting)
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Fill a medium-sized pot with water about 3 inches deep and bring it to a gentle simmer. Add the vinegar and liquid smoke to the water.
Crack each egg into a separate small bowl or ramekin to ensure no shells are included and to make transferring to the pot easier.
Using a spoon, create a gentle vortex in the simmering water by stirring in a circular motion.
Carefully slide one egg into the center of the vortex. Let it poach for 3-4 minutes until the whites are set but the yolk remains soft. Using a slotted spoon, carefully remove the poached egg and place it on a plate lined with paper towels. Repeat with the remaining eggs.
To make the smoky hollandaise sauce, melt the butter in a small saucepan over low heat. In a small heatproof bowl, whisk together the egg yolks, lemon juice, smoked paprika, salt, and pepper.
Place the bowl over a pot of simmering water (double-boiler method), making sure the bottom of the bowl doesn't touch the water. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Remove from heat and set aside.
Slice the English muffins in half and lightly toast them. Optionally, brush them with olive oil before toasting for added flavor.
Place one poached egg on each toasted muffin half. Spoon the smoky hollandaise sauce generously over the eggs.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 2196 mg | 96% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 220 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
