There’s no need to limit poached eggs to breakfast or brunch—they complete many savory dishes by adding protein and texture, making them perfect lunch and dinner fare.

Many agree that poached eggs are a nice addition to Italian dishes. “Try making some fresh pasta, and then toss it in a tiny bit of butter and some sautéed bitter greens (whatever you can get fresh), and lots of cracked pepper,” says JeremyEG. “Serve a poached egg or two on top of the pasta and the yolk sort of finishes the sauce. Delicious.” Meanwhile, CDouglas makes an “almost carbonara” by topping cooked pasta and poached eggs with cubed pancetta, grated Parmigiano-Reggiano, pecorino, and black pepper.

Alternately, poached eggs “are great as salad dressing,” says raisa. Top dressed greens with an egg, and “the firm whites give body to the salad and the yolk creates a creamy dressing.” Will Owen is a fan of the French bistro classic frisée aux lardons, where the salad is tossed in the rendered pork fat and topped with a poached egg. “What I love about this (aside from the sheer deliciousness) is that with a little foresight and preparation, you can do almost everything within the five minutes it takes to poach the eggs,” he says. CHOW’s spin on the dish is Salade Lyonnaisey.

“Try Cilber (Turkish poached eggs),” suggests sablemerle: Combine a couple of spoonfuls of plain Greek yogurt with minced garlic, and mix melted butter and Aleppo pepper. Spread the yogurt on a plate, place poached eggs on top, and drizzle the spiced butter over the eggs. “I was skeptical, but tried this at a Turkish restaurant, and I’ve been hooked ever since,” says sablemerle.

There are, indeed, many ways to adore an egg at lunch or dinner time. “I love a lightly poached egg on top of my bowl of ramen (be it the good stuff or even the cheap 25-cents-a-package Maruchan stuff), as well as putting one on top of a nice bowl of black beans and rice,” says jjjrfoodie. And tzurriz exults, “Seriously, you haven’t lived until you’ve had either an excellent creamy tomato soup or Spanish-style garlic soup with a soft poached egg. Heaven.”

Discuss: Poached eggs – serving ideas?

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