A good morning starts with a good breakfast, or brunch if it's a weekend.
Having a slice or two of whole wheat English muffin at home, I have a handful of idea to make in mind. Sausage muffin? Egg Benedict? Oh wait! I have ricotta in the fridge.
A perfect poached egg is with a runny egg yolk and perfectly set egg white. See that?
I am sure everyone can make the perfect runny egg. It takes time to practice but believe it or not, it is actually very easy. Serve with a little black truffle paste, or maybe pesto, this should be a fulfilling brunch!
This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.
Half slice whole wheat English muffin
1 tbsp ricotta cheese
1 tsp white vinegar
1/2 tsp black truffle paste
Salt & pepper to taste
How to make black truffle and ricotta poached egg muffin:
- Boil a pot of water. Add 1 tsp white vinegar and let it boil. Meanwhile, crack an egg in a small bowl and set aside.
- Carefully pour the egg into the boiling water, return to medium and let cook until egg white is set, around 5 minutes.
- Use a slotted spoon, remove the poached egg and let side on kitchen paper to drain well.
- Toast English muffin on both side. Spread ricotta cheese and season with salt and pepper. Place the poached egg and black truffle paste on top. Serve immediately.
With all my love <3