The aggretti nests with poached eggs are a great main course that include a side—namely aggretti—in the composition of the dish.
Besides being very tasty, I personally find it quite pretty and theatrical to bring to the table and, accompanied by a good amount of bread, it is truly the ideal solution for a great dinner.
The only “difficulty” of this dish might be preparing the poached eggs, but if you follow my tips, I’m sure you’ll get them right on the first try.
Now take a minute to read the recipe and then…let’s cook AND eat!!
See also
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2
- Cuisine: Italian
Ingredients
- 1.1 lb aggretti (about 17.6 oz / 1.1 lb)
- 2 eggs
- as needed water
- to taste salt
- 1 tbsp vinegar
- as needed extra virgin olive oil
- to taste black pepper (optional)
- 1 clove garlic
Tools
- 1 Pot
- 1 Pan
- 1 Small saucepan
- 1 Small bowl
- 1 Skimmer
- 1 Colander
- 1 Paper towel
- 1 Tongs kitchen
- 1 Ladle for soup
- 1 Whisk
Steps
To prepare the aggretti nests with poached eggs, first clean the aggretti.
Trim the roots at the base and rinse the stems under running water several times. Then bring a pot of salted water to a boil and blanch the aggretti for 2-3 minutes, then drain them well.
Meanwhile, heat a drizzle of oil in a pan and lightly brown a clove of garlic; then sauté the aggretti in the pan for 3 to 4 minutes (they should not wilt too much), seasoning with salt to taste and a sprinkle of freshly ground black pepper (optional).
Now prepare the poached eggs.
First, bring salted water to a simmer in a small saucepan, filling it about 3/4 full. Add 1 tablespoon of vinegar and, as soon as it starts to simmer (not a rolling boil), create a whirlpool with a whisk and gently drop the egg—previously cracked into a small bowl—into the center of the vortex.
Do not touch the egg; let the white close around the yolk forming the “poach”. After 3 minutes of cooking, lift the egg out with a skimmer and place it on a sheet of paper towel.
Repeat the same method to cook the remaining poached eggs.
Now assemble everything.
To create the aggretti nest, use tongs and a soup ladle—similar to how you do with spaghetti—taking the aggretti with tongs (or a large fork) and wrapping them inside the ladle, then gently transfer the nest to the center of the plate. Use a fork or the same tongs to open up the nest before placing the poached egg in the center.
Add a pinch of salt to the egg and a sprinkle of freshly ground black pepper (if you like) before piercing the egg with a fork and enjoying the entire preparation 😉.
Variations
It’s possible to prepare the aggretti nests with a fried egg if you’re not comfortable making poached eggs.
