Poached Eggs
Ever wish you could bring a touch of The White Lotus luxury right into your own dining room for breakfast? Luckily, you don’t need to book a five-star getaway, or worry about any sinister drama, to enjoy these exquisite poached eggs.
Poaching eggs is surprisingly simple once you know the right tricks. And did you know this method of making eggs has been around going back to at least the 15th century?? Who knew?! Now when I first started, mine kept sticking to the pan, but after a few tries, I cracked the code and can’t wait to share my foolproof method with you.
Watch the short video below for all the tips and techniques you’ll need. Be sure to have a fine sieve and a slotted spoon. These two tools make all the difference.
The beauty of poached eggs is in their purity: no butter, no oil, just silky perfection. You can dress them up however you like too, but I always find myself topping mine with a pinch of red pepper flakes for a little kick. I like the spice! If you’re into avocado toast, you’ll love pairing this recipe with the one I shared previously here: https://thegaygourmand.com/2025/09/11/bread-ideas-for-am-pm/
However you choose to serve them, give this method a try—you might never go back to scrambling again. Enjoy!
Madeleines – Petite Bites of France
Imagine waking up to a soft, spongy, buttery cake to enjoy with your morning coffee. Well, you can and I’m here to show you how! It’s incredibly simple and will have you daydreaming about walking on the Siene with your coffee and Madeline in-hand. Plus the great thing about these madeleines, is you can make them in advance and store them in the freezer. Just take them out the night before you want to take a little mind-stroll through the streets of Paris.
If you need a very inexpensive tool to sprinkle powdered sugar on your baked goods, I use and recommend this dusting wand from Amazon. Link: https://amzn.to/4oWMyNb. It’s great because unless you’re a commercial baker, you truly don’t need a big duster. With this handy tool, you won’t waste any sugar because you literally just scoop what you need. I just love it! #Ad
(Swifties! If you’re here about my Taylor Swift connection, it’s about 1:15 into the video.)
Recipe (Makes 1 dozen)
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 1 tsp of salt
- 1 cup of flour
- 1 tsp of baking powder
- Dash of vanilla extract
- 10 tablespoons unsalted butter
Instructions
-Whisk everything together except the butter. Make sure it’s all mixed well together and without clumps.
-Once everything’s mixed well, add the melted unsalted butter but folding it into the batter.
-Chill in fridge 2-24 hours. Very minimum, 2 hours but up to 24 hours.
-Scoop into Madeleine tins (#Ad) and bake on 400 degrees F for 10-14 minutes, depending on your crisp preference. Once the outer edges are browned, they’re ready to come out. If you like a little crisp, keep them in for just a minute or two longer. Trust me, they’ll still be moist.
Glaze Coating
-1 ½ cups powdered sugar
-2 tablespoons of lemon juice
Mix and use a pastry brush to brush onto the cooled madeleines. Once coated, let dry for a few minutes and then sprinkle with powdered sugar before serving.
Enjoy! (If you want an extra sweet taste, add in lemon zest from one lemon to your glaze coating)
