Seared Scallions with Poached Eggs? Mais Oui! Bon Appétit!
So often we find a recipe that calls for two scallions. Of course no one sells scallions individually, they come in bunches. The remainder of one such bunch sat in our refrigerator for about half a week before I flipped through the pages of the May issue of Bon Appétit to find the following super tempting photo and its accompanying recipe:
Photo Credit: Bon Appétit Magazine
Um!!! Hello! Yum!! So Sunday morning we seared our scallions, and used the AMAZING microwave poached egg technique in the recipe. I’ve only tried to poach an egg once before and it was totally unsuccessful… I just wish I had known sooner that it was as easy as a mug, a 1/2 cup of water, and just over a minute on high (see the recipe below)!
This month’s Bon Appétit is RIGHT up my alley. It’s the Italy Issue! I have zero Italian heritage, but my love for Italy and its cuisine blossomed when I spent two weeks in Rome at age 18. I can’t wait to try out the recipe for the Ricotta Cheesecake from Gina DePalma at Babbo. Other droolworthy recipes include: Zeppole with Chocolate Sauce, and the ever-classic Cacio e Pepe and Pasta al Pomodoro. This issue is also the first from new Editor in Chief Adam Rapoport who totally overhauled the design, adding lots of visual pop, and is bringing in big chef names for tips, tricks, and treats.
I look forward to seeing more from the new Bon Appétit! In the meantime, I suggest trying out the recipe I made over the weekend. Enjoy!!
Seared Scallions with Poached Eggs
Recipe by the Bon Appétit Test Kitchen
2 servings
- PREP TIME: 5 minutes
- TOTAL TIME: 15 minutes
Ingredients
- 2 bunches scallions
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 large eggs
Test kitchen tip:
Preparation
-
Mince 1 whole scallion, transfer to a bowl, and whisk in 2 Tbsp. oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
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Pour 1/2 cup water into each of two 8-oz. microwave-safe coffee cups. Crack 1 egg into each cup, making sure it’s completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.
That looks great! We just got baby vidalia onions I may try this with.
You had me at poached eggs. I am terrible at poaching eggs and am going to try it this way this morning.