Easy Poached Eggs with Caramelized Onions
This Poached Eggs with Caramelized Onions recipe is so tasty and versatile. Easy to prepare, you can make this dish work for breakfast, lunch, or dinner.
Servings 6 eggs
- 6 eggs
- 1/2 large onion chopped
- 4 tbsp unsalted butter
- 1 tbsp white vinegar
- salt and black pepper to taste
Poach the eggs
Meanwhile, fill a skillet with about 1 inch of water and 1 tablespoon of vinegar. Bring the water to a boil. Before dropping the eggs in, bring the water to a simmer. Drop an egg into a small bowl and slowly in one fluid motion slip the egg into the water. Let the egg poach for 2-4 minutes, depending on how runny you like it. Repeat this step with every egg. Once the egg is poached, remove it with a slotted spoon. Season the egg with salt and pepper to taste and top with the sauteed onions. Serve immediately. Garnish with freshly chopped dill, if desired.
- Crack the egg into a bowl first. When you crack the egg into a bowl before sliding it into the cooking water, this helps avoid yolk breakage and dispersal of the egg whites as they slap into the water when you break the shell.
- Keep the water at a simmer, not a boil. If your water is boiling, it will roil the egg and affect its structure. A simmer is a more gentle way of cooking your poached eggs.
- Add vinegar to the water. While some people don't do this, it makes the cooking process so much easier. A little bit goes a long way, so just a tablespoon is good.
- Use a slotted spoon to extract the egg. This way, you do not damage the egg trying to get rid of excess water. It just drains out of the spoon and you can serve it right away.
Calories: 135kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 184mg | Sodium: 64mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg