July 14th, 2016
Cynthia Beretta of Beretta Farms
Clean and oil the grill. Preheat to 400F for direct heat cooking.
Back in the kitchen, preheat and oil a non-stick pan on the stove top.
Lightly toast baguette if desired (place directly on grill for 1-2 minutes)
Place Peameal on the grill. If desired, brush with maple syrup and Dijon mustard prior for extra flavour! 5. Grill for 3-4 minutes on each side.
While Peameal is grilling, poach an egg following the below instructions. 7. Stack your egg and Peameal on the brioche bun, along with mayo, sliced heirloom tomato, egg and top with sea salt and pepper!
Egg Poaching Instructions
Heat the water: Fill the saucepan about 2/3 full with water and bring to a boil.
Add 1 tbsp of vinegar.
Turn the heat down and let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won't be rolling.
Crack the egg into a small cup and ease into the water.
Cook for approximately 4 minutes. Final cooking time for a poached egg is up to you, depending on how well you like your eggs done, however 4 minutes, give or take, in lightly simmering water, will give you a firm white and a gooey but still runny yolk.
Use a slotted spoon to remove the egg from the water.