Cornersmith Poached Egg Roll
If you know you know. The Cornersmith poached egg roll was a staple on our cafe menu for more than a decade. It makes the perfect breakfast, brunch, dinner or lunch.
We changed it up every season - switching the relish or chutney, the pickles and the greens. Ham, salami or cheddar were optional add-ons.
If you're missing Cornersmith's cafes, make this at home!
Ingredients 8
4 handfuls leafy mixed greens
1⁄2 lemon, juiced
2 tbsp olive oil
4 ciabatta-style rolls, cut in half
4 tbsp aioli
8 slices ham
4 eggs, free-range, poached or soft-boiled
4 tbsp relish
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Method 3
Put the in a bowl, season with salt and pepper and dress with the and .
Lightly toast the , then spread the over the bottom half of each roll, place the meat or on top and cover with the dressed .
Sit the on the salad, followed by the , chutney or pickles. Top with the other half of the and eat straightaway.
Cornersmith's tips
To poach 4 eggs perfectly, simmer fresh eggs (they're harder to poach the older they are) in water at just below boiling, optionally adding a little vinegar to help the whites set. Crack each egg into a small bowl and gently slide them into the water, ensuring they don't touch, and poach for 3–4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels, trimming any stray whites if you like. Practice and patience are key. You too can become a poached egg master.
