Mediterranean Poached Eggs

How to Poach the Perfect Egg

Mediterranean Poached EggsMunch Munch

I love to eat Poached Eggs, not only are they healthy but super versatile and they can be added atop many dishes for an instant gooey sauce.

For whatever reason a lot of people assume it’s much harder to poach an egg than it really is and are always impressed by runny yolks. So below is the method I use and it always delivers the perfect poached eggs every time.

The little spread of Toum/Garlic Dip on the toast instead of butter gives these Eggs a Mediterranean twist. I have a recipe for making Toum here or pop by your nearest Lebanese restaurant and ask for some. Skordalia or Garlic Hummus would work just as well. Adding Sundried Tomatoes and Mint complete the Mediterranean taste.     

Finally, topping your dish off with some fresh citrus fruit wedges will make you feel like you’re on holiday.


Serves 2Mediterranean Poached Eggs

  • 2 Tsp Toum
  • 2 Slices Gluten Free Bread, toasted
  • 4 Eggs
  • Splash White Vinegar
  • 1 Avocado, peeled, deseeded and diced
  • 1 Lemon, juice only
  • 2 Tbs Mint, freshly chopped
  • 6 Pieces Sun Dried tomatoes, chopped
  • Salt and Pepper to season
  • Red Grapefruit or Citrus Fruit Wedges to serve
  • 1 small bowl cool/tap water

To Poach Eggs

Bring a medium sized saucepan of water to the boil. Add the splash of white vinegar. Whilst waiting for the water to boil, toast your bread and prepare the rest of the ingredients.

Once the water is boiling use a whisk create a spinning well. Crack your first egg and drop it as close to the spinning hot water as safely possible, reduce the heat to a simmer and cook for 3 1/2 minutes. Using a slotted spoon or even pasta server, take the egg out and set aside into the bowl of water. The bowl of water will stop the yolks from cooking further ensuring everyone has nice runny eggs. Repeat process with the remaining eggs. When ready to serve, dry off with paper towel.

The Rest

Whilst the eggs are cooking, smash together the avocado, mint, sun dried tomatoes and dress with lemon juice. Season a little with salt and pepper.

Spread your Toum or Garlic Dip on the toast, pile on the avocado mix and top with the poached eggs. Season the eggs with salt and pepper and serve with some fresh citrus wedges. I used red grapefruit but any kind will do. The fresh fruit will help to cleanse your palate after eating garlic and eggs.

Kali Orexi!

 Handy Hint: Use the Timer on your iPhone or Smart phone and keep it near the stove to not lose track of time when your poaching your eggs.


One comment

  1. Pingback: Green Eggs Mex Style | Munch Munch Munch

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