Lagniappe Poach Recipe
Make Lagniappe Poach Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Lagniappe Sauce
Method
Egg Poaching
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 2 tablespoons of white vinegar and 1 teaspoon of salt to the simmering water.
- 2
Crack the Eggs
Carefully crack each egg into a small bowl or ramekin. This will make it easier to transfer the eggs to the water.
- 3
Poach the Eggs
Gently slide each egg into the simmering water, one at a time. Allow the eggs to cook for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- 4
Remove the Eggs
Use a slotted spoon to carefully remove each poached egg from the water. Place them on a plate lined with paper towels to drain excess water.
- 5
Season the Eggs
Sprinkle the poached eggs with black pepper to taste.
Lagniappe Sauce Preparation
- 6
Melt the Butter
In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter until it is fully melted and slightly bubbling.
- 7
- 8
Finish the Sauce
Stir in 2 tablespoons of lemon juice, 1 tablespoon of chopped fresh parsley, and 1 teaspoon of crushed red pepper flakes. Cook for an additional minute, stirring to combine.