Poached, fried and scrambled = 3 way eggs!
The first time I made this, it was by mistake. I don’t like my white runny, the mozzarella was taking too long to melt, so I covered the pan … et voilà! Poached fried scrambled eggs!
I tried recreating the same recipe and I discovered that it’s quite a good dish to have. Pair it up with a tomato and avocado salad and it’s simply perfect for any Sunday brunch 😉
Separate your yolks
Start frying the jamon, shallots and bacon in a non-stick pan. No need to add any grease – the melting bacon and jamon fat will do its job.
mix the whites of the eggs with the parsley, chives, salt and pepper and, when the shallots have changed colour and the fat is nicely melted, pour them into the pan
Remember the scrambled part? This is where it comes in. Swirl the eggs in the pan to make them cook evenly and not leave any runnyness
Now for the mozzarella! I gently squeezed each mozzarella pearl so as to open it up and make melting faster.
Sorry for the photo – sometimes it’s difficult to cook and take pictures at the same time!
Add your yolks veeeery delicately…
And cover!
I kept them covered for about one minute, and then quickly uncovered and slipped everything on a plate
Doesn’t it look amazing?
Scrambled, Fried and Poached. Perfect!
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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