Poached eggs with fresh sausage patty and braised greens.
Preparation time: 10 minutes
Shopping: None
A high-protein, low-carb breakfast for me means two eggs. I prefer them poached to avoid the greasy cleanup from fried eggs. As you can see, I also like my yolks runny.
In the past, I used toast to sop up the yolks and I was mighty frustrated for a time chasing the yolk around the plate without that handy piece of browned bread. Then it occurred to me to add some greens from our own garden to the plate. They do an excellent job of mopping up all that delicious yellowness, so full of beneficial omega-3 fatty acids as they come from eggs laid by hens that forage outdoors on a local farm.
My method of poaching eggs is to heat water in an iron skillet, season with white vinegar and bring to a strong simmer. I crack the eggs and release them gently into the water. Fresh eggs will hold together very well. (Old eggs tend to break apart--not good for poaching, better for hard-boiling.) After a few minutes, I remove the eggs with a slotted spoon. You can pat them dry with a paper towel--or not.
The greens were harvested last year and blanched before being frozen. After defrosting, I simply cook them in salted water until tender, then dress them with a bit of vinegar. Two years ago we helped slaughter pigs on our friend Brett's farm and came away with many pounds of sausage and sausage meat. The meat had been at the bottom of the freezer. We made several different kinds of sausage that year and I'm not sure which this is. I neglected to label it. A sandwich-size package made six patties that I baked off in the oven and have been eating over the last week.
This is the kind of breakfast that gets me out of bed in the morning.
Preparation time: 10 minutes
Shopping: None
A high-protein, low-carb breakfast for me means two eggs. I prefer them poached to avoid the greasy cleanup from fried eggs. As you can see, I also like my yolks runny.
In the past, I used toast to sop up the yolks and I was mighty frustrated for a time chasing the yolk around the plate without that handy piece of browned bread. Then it occurred to me to add some greens from our own garden to the plate. They do an excellent job of mopping up all that delicious yellowness, so full of beneficial omega-3 fatty acids as they come from eggs laid by hens that forage outdoors on a local farm.
My method of poaching eggs is to heat water in an iron skillet, season with white vinegar and bring to a strong simmer. I crack the eggs and release them gently into the water. Fresh eggs will hold together very well. (Old eggs tend to break apart--not good for poaching, better for hard-boiling.) After a few minutes, I remove the eggs with a slotted spoon. You can pat them dry with a paper towel--or not.
The greens were harvested last year and blanched before being frozen. After defrosting, I simply cook them in salted water until tender, then dress them with a bit of vinegar. Two years ago we helped slaughter pigs on our friend Brett's farm and came away with many pounds of sausage and sausage meat. The meat had been at the bottom of the freezer. We made several different kinds of sausage that year and I'm not sure which this is. I neglected to label it. A sandwich-size package made six patties that I baked off in the oven and have been eating over the last week.
This is the kind of breakfast that gets me out of bed in the morning.
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