Poached Eggs Recipe by Chef Chad Byrne at The Brehon

Make brunch at home with this perfectly tasty poached eggs recipe with humus and red pepper and walnut relish.

Created by Chef Chad Byrne at The Brehon Killarney, treat your friends and family to this delicious breakfast treat.


Poached Eggs and Humus

– 300g cooked chickpeas
– 100g tub of tahini
– 2 lemons, zested and juiced
– 50ml olive oil
– 5g toasted cumin powder
– 15g fresh coriander
– 20ml water
– Salt and pepper

Red Pepper and Walnut Relish

– 9 red onions, peeled and wedged
– 8 red peppers, de-seeded and wedged
– 6 beef tomatoes, chopped
– 2 bulbs of garlic
– Oil to coat and season
– 10g coriander seeds, pounded
– 10g fennel seeds, pounded
– 200g roasted walnuts, roasted and chopped


– 100g tomato puree
– 100g brown sugar
– 200g red wine vinegar


Poached Eggs

1. Bring a pan of water, filled at least 5cm deep, to a simmer. Don’t add any salt as this may break up the egg white.
2. Stir the water to create a gentle whirlpool and a drop of distilled vinegar to help the egg white wrap around the yolk.
3. Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around as there should only be small bubbles rising.
4. Cook for 3 minutes.
5. Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white.
6. If you need to cook more than one poached egg, keep it at the right temperature in warm water.
7. Place the humus in the centre of the plate and scatter a few whole chickpeas over.
8. Put a dollp of relish on top of the eggs for the perfect eggy brunch.

Red Pepper and Walnut Relish

1. Roast all in oven at 220 until charred a little. This will take 40mins approx.
2. Following this, blend until a thick pulp but don’t blitz fully as you want it chunky and to have a bit of texture.


Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.

Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2 AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.

Chad Byrne

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