Seared Scallions with Poached Egg

• 2 bunches scallions
• 3 Tbsp. extra-virgin olive oil, divided
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper
• 2 large eggs

Mince 1 whole scallion, transfer to a bowl, and whisk in 2 Tbsp. oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.

Pour 1/2 cup water into each of two 8-oz. microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.

 

Serves 2; 275 calories.

 

VERDICT:  I think it was folly trying to cook the scallions in a regular skillet--they were still nearly raw, which wasn't pleasant to eat.  On the flip side, I left my egg too long in the hot water, and the yolk cooked through.  I think this has potential, but on the whole is too fussy.  Toss.