1,072 poaching recipes

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Poached eggs and sautéed crabmeat layered in ramekins and blanketed with a flamed brandy cream sauce. An elegant brunch main with cayenne heat and a dusting of paprika.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

BBQ Chicken and Andouille Hash with Poached Eggs recipe

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

These yummy treats are perfect with ice cream, or frozen yoghurt. So good!

Try this side dish that adds a unique look and taste to any meal!

My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!

Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.

Huevos en rabo de mestiza are Mexican poached eggs simmered in a chunky tomato-chile sauce and topped with melted Monterey Jack cheese. A one-skillet brunch or dinner.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

Fresh peach slices topped with buttery cinnamon-sugar crumble, baked until golden brown. Classic summer dessert ready in an hour.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.

Instead of making the same old pies for Thanksgiving, try this scrumptious and decadent dessert your family will love.