Seared Scallions with Poached Eggs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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We're big fans of associate food editor Mary-Frances Heck's method for poaching eggs in the microwave. Ingredients:
2 bunches scallions |
3 tablespoons extra-virgin olive oil, divided |
1 teaspoon fresh lemon juice |
kosher salt and freshly ground black pepper |
2 large eggs |
Directions:
1. Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons 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.
2. Pour 1/2 cup water into each of two 8-ounce 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.
3. Per serving: 275 calories, 26 g fat, 0.7 g fiber Nutritional analysis provided by Bon Appétit
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