Poached egg with mozzarella

Preparazione

• 1

  Bring a saucepan of water to a gentle simmer — not a full boil. Add the white vinegar to help the egg white wrap neatly around the yolk

• 2

  Crack one egg into a small cup. This makes pouring easier and prevents breaking the yolk as it enters the water

• 3

  Stir the simmering water to form a small vortex, then carefully slide the egg into the center.

  The swirling water helps the white encase the yolk for a perfectly shaped poached egg

• 4

  Let the egg cook for 2–3 minutes for a runny yolk and a soft texture

  • 2 minutes → very runny

  • 3–4 minutes → slightly firmer, yet still soft

• 5

  Remove the poached egg using a slotted spoon and place it on paper towels to remove excess water

• 6

  In a small pan, cook the bacon with a hint of butter until crisp and golden

• 7

  Slice the Galbani Mozzarella and arrange it on a plate or on toasted country bread/focaccia.

  Add the poached egg on top, followed by the bacon, basil leaves (optional), and a touch of pepper.

  Serve immediately

• • This quick recipe is perfect for brunch, a light lunch, or as an accompaniment to a summer salad.

  • For a perfect poached egg, the water must stay at a gentle simmer (around 90°C). Boiling water can break up the egg white.

  • Vinegar helps the white coagulate quickly — don’t skip it.

  • Make ahead tip: Poach eggs in advance and store them in cold water. Reheat them in hot (not boiling) water for 1 minute.

  • For an elegant presentation, serve the Mozzarella on a bed of baby greens or arugula, add the egg on top, and finish with sesame seeds or toasted pine nuts.