Serious Eats: Recipes

Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

[Photographs: J. Kenji Lopez-Alt]

Notes: For best results, poach eggs using our Sous-Vide Poached Eggs technique or our Easy Foolproof Poached Eggs technique. Poached eggs can be stored covered in cold water in a sealed container in the refrigerator for several days. To reheat, slip them into a bowl of hot water for 10 minutes before serving. Spanish chorizo can be found in most specialty grocers or ordered online.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Printed from http://www.seriouseats.com/recipes/2013/10/poached-eggs-corn-chorizo-basil-brioche-croutons-sous-vide-recipe.html

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