breakfast dishes · posts

Poachpod Eggs with Cherry Tomatoes and Vanilla Sea Salt

poached eggs-1045There are a few ways to poach an egg and each person has their favourite method of doing so. I’m not a fan of poaching eggs in a water bath with added vinegar and have always preferred using a dedicated egg poacher instead. My old poaching pan seemed to take forever when poaching eggs and was ditched when I came across these silicone poaching pods. Perfect for poaching eggs, these pods are easy to use and I never seem to have a problem turning out the eggs once cooked. Also, the eggs cook faster than my old poaching pan.

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Using poaching pods requires a pot with a lid and I use my wide shallow sauté pan for this purpose, which snugly fits six pods. To prevent the eggs from sticking I always rub the insides of the pods with some vegetable oil or butter.  When the eggs are cooked, a large slotted spoon is helpful when removing the pods from the boiling water, but having acquired asbestos fingers over the years, I grab the edges of the silicone pods and lift them out. Sometimes a small amount of water collects on top of the poached eggs which I tip out before removing the eggs from the pods. Running the blunt side of a dinner knife around the edge of the egg helps loosen it from the pod and with a little nudge, the egg slides out easily.

If poaching pods and poaching equipment are not for you the eggs can always be poached using the water bath method, pop over to Simple Recipes blog to see how. Sometimes I like to posh the poached eggs up a little and serve them with lightly sautéed cherry tomatoes and then add a little gourmet touch at the table and sprinkle over some home-made vanilla sea salt (very easy to make) to season the finished dish

Poached Eggs with Sautéed Cherry Tomatoes and Vanilla Sea Salt

(serves 2)


  • 4 eggs
  • 2 teaspoons of olive oil
  • 12 cherry tomatoes, cut into quarters
  • 1 spring onion (green part only), finely chopped
  • 1/4 teaspoon balsamic vinegar
  • 4 slices of toasted bread of your choice
  • home-made vanilla sea salt or sea salt, to season when serving

How to make: Add a few inches of water plus a 1/4 teaspoon salt into a suitable saucepan with a tight-fitting lid and bring the water to a boil. Meanwhile, rub the inside of each pod with some vegetable oil or butter and crack an egg into each pod. Turn the heat down so the water comes to a simmer and carefully place the poaching pods into the water, cover with a lid and poach the eggs for about 3 to 4 minutes or until done to your liking.

While the eggs are poaching; heat some olive oil in small sauté pan, add the cherry tomatoes, spring onion and balsamic vinegar. Cook over a gentle heat for about 2 minutes, stirring occasionally until the tomatoes have softened a little. Turn off the heat, reserve until needed.

Lift the cooked eggs from the saucepan and remove the eggs from the pods. Serve immediately with warm toast and top with sautéd cherry tomatoes. Season the finished dish with vanilla sea salt or sea salt.

Do you use silicone poaching pods? Have you found any other uses for these poaching pods?

appetizers · food + drink

Edamame Beans with Vanilla Sea Salt

DSC_0022 copyNew years resolutions are not something I make but I like to think that over the next twelve months I will build on past experiences (good and bad) of each year and keep moving forward! These past few weeks have been busy, with lots of cooking, eating and entertaining, so I am quite happy (at times) when the easiest meal of all (not necessarily the quickest) is only a phone call away!

In fact, living in Bahrain with so many eateries offering a variety of cuisines (dine in or take-out) you would never have to set foot inside the kitchen again… perish the thought! I would miss putting all my pots, appliances and kitchen jewellery to good use, cooking, entertaining, food photograph and styling… the kitchen is the hub of our home!twig bean copy

There are always a few essentials in the freezer and although it is looking rather empty at the moment, I still have a few bags of edamame beans stashed inside! In Japanese “eda” means “twig” and “mame” means “bean,”  also known as twig beans or hairy beans… but I think edamame sound better! The bean inside is actually a un-ripened soya bean, which is highly nutritious, rich in protein and has all the essential amino acids. High in fiber the edamame bean makes a healthy filling snack and only takes minutes to prepare! Take edamame beans to work when hunger strikes, put them into kids lunch boxes (minus the salt), serve them as an easy pre dinner appetizer or just sit and enjoy a bowlful yourself!DSC_0016_edamane bean copy

Natural sea salt (no table salt here) is usually the typical condiment for serving with edamame beans and I like to posh that up a little by using some of the home-made vanilla salt from the store cupboard! The vanilla salt adds a subtle sweetness but of course you can just use plain sea salt or no salt if watching your salt intake! The only problem with the edamame bean… they are so moorish!

Actually I was wonder how easy edamame beans are to grow and it seems that we might have the perfect climate, sunny and humid… now maybe I might   order a few packets of edamame seeds! If I do then I will surely let you know how I get on! Maybe some enthusiastic farmer could start growing some edamame beans and sell them at the farmers market here in Bahrain!

How to cook edamame beans: Steam the required amount of edamame beans for about three minutes. Place into serving bowls or bowl and sprinkle over some vanilla sea salt or plain sea salt, if desired. To eat hold the pod and simple pop the beans into your mouth, you will also taste the salt, the pods are not edible so discard them into an empty dish!

Up-date: Since writing this post I have received my packets of edamame beans and hope to plant them after the summer months, Bahrain is so hot during this time. Will keep you posted when I do plant them and hopefully have some Edamame success!