Poached eggs in tomato bisque

[Mosca]

I’m tryna think of different ways to not waste stuff but still have fun.

This tomato bisque (Member’s Mark, excellent soup) has a “best by” date of 11/02/2024, that’s close enough. I have half a container. I can’t have it tonight, because we have last night’s leftovers, so I wanted to incorporate it somehow into today’s breakfast.

I sautéed a diced serrano pepper and a bit of onion,




added the soup,




got the soup to simmering and added the egg,




Poaching the egg was tough to figure. I haven’t poached an egg in probably 20 years, and I couldn’t see what was going on. So this was about 7 minutes:




Order up! Topped with chili/lime seasoning and black pepper, toast with garden vegetable cream cheese!




I’d like the egg a bit runnier. Maybe 5 1/2 minutes would give me that yolk that runs into the soup, that’s what I was looking for, but I got yolk jelly:




It was fun, and tasted good, but if I do it again I’ll poach the eggs separately and add them at the end, either that or do it as a shakshuka. Either of those is less trouble for the same result.

[realdocBBQ]

Kinda almost like a shakshuka. Nice one! Looks good!

<edit> Oops, didn't see your last comment. lol Great minds...

[Mosca]

I thought that while I was making it. But I’d already committed!

[SheilaAnn]

And using “shakshuka style” there is a shallower pan so you can see the egg cooking better.

[Mosca]

Yep. I had already committed the sauce pot. I didn’t want to include a frying pan too!

[hoovarmin]

What a great idea. I love this.

[Huskee]

Very cool. A good tomato [basil] bisque, to me, is heaven. I love a slightly runny poached egg. I would love this! I would also love this with a grilled cheese.

[Mosca]

Shoot man. I really wanted to cheese it up. I gained 5 pounds in Texas, though, so I’m cutting back on some of the embellishments. I got about a week to go on that.