Monday, October 24, 2011
This is one of my most favorite breakfasts. It's not normal that I make breakfast. I usually wake up craving lunch, because I normally wake up at 11. But the older I get, the less I sleep. It's not cool at all. So you youngsters better enjoy every Z you get.
My step-mom inspired this dish. She is another awesome cook in my life. She makes the best, juiciest Thanksgiving turkey in the world. And Chicken and Broccoli Casserole. And Cream Puff Dessert. She's an awesome cook. It's therapeutic for her too. I'm grateful to be surrounded by so many great cooks.
Every time I'm in Pittsburgh we have poached eggs on toast and bacon. I had no bacon and was going for a healthy start to my day, so I went with Arugula Salad with lemon vinaigrette and polenta with Parmesan.
Poached eggs aren't hard. I don't know why people get the impression that you have to have some kitchen gadget to poach an egg. You don't. All you need in a deep skillet, filled with water. Put your skillet with water on the stove, bring it JUST to a boil (don't have a major boil going, the definition of poaching is to cook eggs or fish in hot liquid just below the boiling point) and then swirl your water around with a spoon. As the water is swirling, break your egg into it. The swirling will keep the egg from sticking to the bottom of the pan. Now, cook your egg until your yolk is how you like it. The best way to know is to stick your finger in it. Ok, be careful. Don't stick your finger INTO it, but feel the top of your yolk. I like mine just slightly runny. So that the yolk oozes out onto my toast. So when it feels like it's starting to get hard, but not totally hard, it's done to my liking. Usually takes about 3 minutes. Take the egg out with a slotted spoon to drain the water from it and then give it a little pat down with a paper towel to get any excess water off it. Who wants a wet egg? The thought makes me ill.
I didn't have the patience to make my own (though it's not hard, just time consuming), so I bought some, cut it into slices and pan fried it in olive oil with some salt and pepper. When it's warmed and slightly browned, grate some Parmesan cheese over it.
Get some delicious wheat bread. Slice it, toast it, butter it GENEROUSLY. Nothing better than butter puddles in your bread holes. Come on, I had to make up for my lack of bacon. And if you know me, you know I'm not a health freak. Top it with your salt and peppered poached egg. Add your polenta to your plate. Plop some arugula onto your plate dressed with lemon vinaigrette and you're set.
Thanks Sue for the inspiration. I miss your cooking more than you know!