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Poached Eggs with Broccolini and Cheddar

Steam ovens are popular because of the superior results that can be achieved when cooking with steam, however there are also some convenience aspects to cooking with a steam oven, for example poaching eggs.

To poach eggs in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. The timing will depend on how cold and how large the egg is. For those of you living at a higher elevations you will need to add another minute or two to the cooking time.

Poached eggs on their own are wonderful; however, they can be enhanced by including some steamed or sauteed vegetables and cheese. If you are using previously cooked vegetables cold from the refrigerator it is best to put the vegetables in the ramekin and heat them in the steam oven for 3 - 4 minutes before adding the cheese and egg to ensure they will be heated through.

The first time I made poached eggs this way there were some leftovers. I chilled them overnight and reheated them in the steam oven the next day and they were just as delicious as when freshly cooked.


Heat the steam oven in the Steam mode to 212 F/100 C

Lightly oil 4 oven safe ramekins with some avocado spray oil or butter.  

Combine the cooked broccolini with the shallot and red pepper flakes and season with sea salt and freshly ground pepper. If the vegetables are cold then place the ramekins in the oven for 3 - 4 minutes to allow the vegetables to heat through otherwise continue as directed.

Divide the cheese between the ramekins and crack an egg into each ramekin. Place the ramekins in the oven and cook for approximately 5.30 minutes or longer if you prefer a harder yolk.


4 large eggs

1 cup steamed broccolini chopped into ¼” pieces

1 tbsp finely chopped shallot

Pinch of red pepper flakes

1 cup grated cheddar cheese

Serves 4

Poached Eggs with Broccolini and Cheddar
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