Il Cucinologo
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Fried Poached Egg with Vegetables, Pancetta and Béarnaise Sauce

17/11/2023

The fried poached egg is a delicious variant of the classic poaching in water, and accompanied by crispy vegetables, flavorful pancetta and the classic Béarnaise sauce becomes a rich and tasty dish. Here is the recipe:

Ingredients

  • 4 very fresh eggs
  • White wine vinegar (for the poaching water)
  • 100 g sliced pancetta
  • Selection of seasonal vegetables (for example asparagus, zucchini, carrots)
  • Extra virgin olive oil
  • Salt and pepper

For the Béarnaise sauce:

  • 3 egg yolks
  • 250 g clarified butter
  • 1 shallot
  • 2 tablespoons white wine vinegar
  • 2 tablespoons white wine
  • 1 tablespoon chopped tarragon
  • Salt and pepper

Preparation

  1. Prepare the Béarnaise sauce: in a pan reduce the chopped shallot with the vinegar and wine until about a tablespoon of liquid remains. Strain and let cool slightly.
  2. In a saucepan over a bain-marie, whisk the yolks with the reduction, then gradually add the clarified butter in a thin stream, continuing to whisk until the desired consistency is reached. Season with tarragon, salt and pepper.
  3. Cook the chosen vegetables (you can grill them, sauté them in a pan with a drizzle of oil, or steam them for a lighter version).
  4. In a skillet, cook the pancetta until crispy. Set aside on paper towels.
  5. For the fried poached eggs, bring a pot of water with a splash of vinegar to a boil. Crack an egg into a small bowl and, when the water boils, create a vortex with a ladle and pour the egg into the center. Cook for 2-3 minutes, then remove with a slotted spoon and let drain on paper towels. Repeat for each egg.
  6. Heat plenty of oil in a skillet and gently fry each poached egg for a few seconds until golden on the outside.
  7. Assemble the dish by placing the vegetables on the bottom, the fried eggs on top, and finishing with the crispy pancetta.
  8. Nap with the Béarnaise sauce and serve immediately.

Trivia

Béarnaise sauce is a warm emulsion of French origin, a classic of international cuisine. Its name derives from Béarn, the region of origin of Henri IV, King of France. The preparation requires patience and attention to prevent the sauce from breaking, i.e., separating. A trick to fix it if this happens is to add a few drops of cold water and whisk the sauce vigorously.