Poached Eggs with Bok Choy & Ginger Cream Sauce

(or Eggs in an Edible Basket )

Bok Choy (1 small bunch of bok choy will serve 5)

  • Clean and finely dice the bok choy
  • Sautee it in olive oil, salt, pepper, soy, and a few deops of sesame oil

Poached Eggs (2 eggs per serving)

Note: I have tried all sorts of special gizmos for poaching eggs, and finally discovered that just doing it the old fashioned way works best - with practice.

  • Use 2 tablespoons of white vinegar per quart of poaching water
  • Slide the eggs into water that is barely simmering
  • Cook for 3 to 5 minutes - until desired doneness

Ginger Cream Sauce (serves 4 to 6)

  • Sautee 1 medium finely chopped shallot in 2 tablespoons of melted butter - do not brown
  • Add 1 to 2 tablespoons of finely chopped ginger
  • Next, add 2 cups of heavy cream and salt & white pepper to taste
  • Cook over medium heat, stirring frequently
  • It is done when it coats the back of a spoon

Note: You can strain it to remove the pieces of ginger if you choose. I don't.

Basket (1 per serving)

  • Buy ready made egg roll wrappers - you may find them fresh, refrigerated, or frozen
  • Lightly grease individual baking molds (I use tortilla molds), then form the egg roll wrapper into the mold
  • Bake at 350 degrees for 10 minutes - until golden brown

Plating the Dish

  • Place sauteed bok choy in bottom of egg roll basket
  • Top with 2 poached eggs
  • Smother with ginger cream sauce