67 poached egg recipes

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Deep-fried ice cream balls coated in almond paste and graham cracker crumbs, served in a peach half with homemade vanilla sauce and chopped walnuts. A restaurant-style showstopper dessert.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Clown face pancake breakfast with poached or fried eggs for eyes, orange slices for ears and mouth, and cherry tomato halves for noses. Fun kids' breakfast plate.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.