Poached Eggs with Peach Salsa
What’s your favorite way to cook eggs? If you love them poached but have trouble with the technique, we can help make it easy. Top them with a simple peach salsa, and dig in!
This recipe is really all about that peach salsa. The longer it has time to chill in the fridge, the tastier it’ll be—we recommend about six hours. Prep the salsa the night before, then breakfast the next morning will be a snap.
Start by peeling a peach, then chop it finely. Add it to a bowl and mix with finely chopped red onion, bell pepper, lime juice, cilantro, and a bit of cayenne pepper, if you like your salsa spicy. Mix well, then cover and chill.
To poach the eggs, bring a large pot of water to a boil. Meanwhile, crack two eggs into a ramekin. This helps take the chill off the eggs, which is good for poaching, and helps ensure that there are no bits of shell. For the best results, use the freshest eggs you can find.
Once the water is boiling, turn the heat down to low and add a splash of apple cider vinegar. White vinegar will work too, if that’s all you have. When the water is simmering but no longer fully boiling—you should still see some bubbles at the bottom of the pot, but not breaking the surface—carefully add the eggs to the hot water. You can try swirling the water first to create a vortex, which helps keep the eggs from separating too much, but it’s not necessary.
Let the eggs cook for about six minutes. The whites should be fluffy, and the yolk just a bit runny. Remove the eggs with a slotted spoon, and set over paper towels to drain. Carefully transfer the dried poached eggs to a plate, top with the chilled peach salsa, and enjoy!
1 peach, peeled and finely chopped
1/4 red onion, finely chopped
1/4 yellow or green bell pepper, finely chopped
1 tbsp lime juice
2 tsp fresh cilantro
cayenne pepper, to taste
1 tbsp apple cider vinegar
To make the salsa, stir the peaches, red onions, peppers, lime juice, cilantro, and cayenne pepper together in a medium bowl. Cover and chill, preferably a few hours before serving.
To poach the eggs, bring a large pot of water to a boil. Meanwhile, crack the eggs into a ramekin and set aside. When the water is boiling, reduce heat to low and stir in the vinegar. Gently pour in the eggs and let them cook for 4-6 minutes, depending on how large the eggs are and your preferred doneness. Use a slotted spoon to remove the eggs, and blot with a paper towel.
Gently transfer the eggs to a plate and smother with peach salsa. Serve immediately.