Poached Egg Bruschetta

Hello Dear Friends,

The 8th and final recipe of Romantic February has met with you :) In our competition held on February 24 – 25, Ilknur Akdemir won the Hotpoint Multifunctional Hand Blender by finding the most creative name for our recipe, with the name "Six Above Love".

Poached eggs, that is, eggs cooked in water, are a very delicious dish. The most prepared form of it is Çılçır. Although it may seem like a simple cooking technique, your job can become quite difficult if some tricks are not followed.

First of all, always make sure your eggs are fresh. Cracking the egg directly into the water may cause it to scatter. If it's a rotten or stale egg, it may spoil your water, so break it into a small bowl or soup ladle first and drop it gently into the water.

Another important point is to strum the water on low heat instead of boiling it and add some lemon or vinegar to the water. In this way, the egg you leave in the water will be collected instead of falling apart.

Finally, you should take the eggs in the order you put them in the water, if you forget this order, it will lose its soft consistency because it is overcooked.

Love…

Ingredients for Poached Egg Bruschetta Recipe

• 2 pieces of eggs
• 2 slices of bread
• 1 cloves of garlic
• 3 tablespoon of olive oil
• 1 teaspoon of peanuts
• Half of 1 small onion
• 10 leaves of chard
• 3 pieces of dried tomatoes
• Salt, Pepper, Paprika
• 2 teaspoon of vinegar
• 2 liter of boiling water

How to Make Poached Egg Bruschetta Recipe?

1. Chop the onion into small pieces. Finely chop the dried tomatoes. Wash the chard, remove the stems and chop.
2. Saute the peanuts and onions in olive oil until they turn pink. Transfer the chard leaves to the pan, season with a little salt and pepper and sauté for 2-3 minutes. Finally, add the dried tomatoes and turn off the heat and mix.
3. Toast breads in the Hotpoint Toaster. When the breads are browned, immediately rub a clove of garlic on the bread and eat it.
4. Then add enough water to just past the middle of a soup pot. Put the vinegar and 1 teaspoon of salt in it. When the water boils, turn the water down (not too bubbling, but not too low for a long time).
5. Crack the first of the eggs into a bowl (the yolk should not burst), carefully drop the egg into the water. Put the other egg in the pot with the same process and cook for 3 minutes. If you want the yolk to be fully cooked, you can extend the time a little.
6. Remove the eggs with a slotted spoon. Spread the chard mortar on the garlic bread.
7. Gently place the poached eggs on the bread, season with salt and pepper and serve hot without waiting.