You know what’s really fun? Knowing someone who own chickens. I work with a lady whose chickens produce a crazy number of eggs – so she brings the beautiful, brown eggs in to work by the dozen and lets me take them home! (Talk about Frugal!) As a result, we’ve been eating a lot of eggs.
Poaching eggs is a bit tricky, or it always seemed tricky, so I never really messed with it because it didn’t seem worth it. It’s the drop-an-egg-in-water-and-try-to-make-it-stay-together part that was worrisome. But after I ordered a salad with a poached egg on top at the Blue Talon in Williamsburg, I knew I had to learn to poach an egg. I did a little reading and am starting to feel pretty confident. I found this tutorial really helpful. Read it twice before poaching your first egg. I think poaching eggs takes a certain confidence – it’s like the eggs know it if you’re nervous. So fake it if you have to.
Once you’ve made a poached egg or two – make this delicious salad! There is nothing quite like a salad with warm asparagus, crispy bacon, a warm, runny egg and bacon vinaigrette. I’ve admitted that I don’t really love salads before – but now that I can make this salad, I could eat it everyday for the rest of my life.
Recipe: Poached Egg Salad & Warm Bacon Vinaigrette
FYI – once you an egg-poaching pro, you’ll want to put poached eggs on everything…because they are DE-lish. We’ve even made breakfast-for-dinner several times this month just for the poached eggs. More on that later.
It’s great to hear that you are enjoying your healthy foods. Kuddos to your effort to get back in shape.