A new way to poach sans water? We are all ears (and tastebuds). Chef, Dominic Fasano, shares his secret to extra flavorful eggs.
- 3 eggs
- 1 jar salsa verde
- cooked quinoa
- In a fry pan, bring salsa verde* to a simmer.
- Crack eggs into the salsa and cover with a lid. Cook covered for 4 minutes (for loose yolks) or until desired doneness.
- Use a big spoon to remove the eggs. Serve on top of a heaping bowl of warm quinoa.
* Traditionally eggs are poached in water. Substituting salsa gives added flavor.
Photography by Heather Kinkel.