Wednesday, December 26, 2007


Poached egg with greens and grated Parmesan.

Preparation time: 10 minutes

Shopping: None

We ate unconscionable amounts yesterday. There was no question but the thing to have for breakfast was something simple and reassuring.

Poaching an egg is as simple as bringing a small pot of water to a simmer. Add a tablespoon of white vinegar to help hold the egg together. It's always best to use the freshest possible egg for poaching. Old eggs like to fall apart. In this case, the egg is laid by a pastured hen and comes in our weekly CSA box.

The greens also come in the CSA allotment and were cooked ahead, just waiting in the fridge. I heat them separately in the microwave and season with coarse salt, ground pepper and a splash of white wine vinegar.

When the egg is ready (meaning the white just barely cooked and the yolk runny--my preference), remove it from the water with a slotted spoon, place on top of the greens and grate Parmesan cheese all over. Give it another grind of pepper.

The yolk and greens go so well all mixed together. The only thing that could improve this might be a wee glass of Chablis to treat the head from last night's festivities.

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