Breakfast · eggs · How To...

How to Poach an Egg

As much as I love poached eggs, I realized the other day that I rarely make them at home.   I don’t know why that is.  Starting today, I am going to change that. A perfectly poached egg is a beautiful thing, and can elevate your meal from plain old every day to something really special.  Life is short.  Treat yourself to the good stuff,

It doesn’t take that much effort, or time, and if you are watching your calorie intake, it costs about 60 calories less than a fried egg.

Fresh eggs are best for poaching, the whites are stronger and hold together better.

Gordon Ramsay demonstrates how to poach a single egg,  and I certainly do not know more than he does on this subject, but I can cook up to 4 eggs at a time using the method below.  It is a more practical method for me.

You will need a deep sided 12″ frying pan for 4 eggs.   This video demonstrates the technique, but he does skip the step where you drain the egg on the paper towel.    The point of the video is to give you a visual guide to the written instructions below.

How to Poach an Egg

Crack each egg into its own bowl or onto a saucer.  If there is any very runny white surrounding the thicker white then tip this away.

Give the frying pan a quick spritz of Pam, or any other cooking oil spray.   You don’t need a lot.  You just want to prevent any sticking to the bottom.  This will help you with clean up later.   (if you are using non stick cook ware, you can skip this step)

 Put at least 2 inches (5cm) of water into a 12″ skillet and bring to a simmer. 

Add 1 teaspoon of plain white vinegar the simmering water

Carefully tip the eggs into the pan. 

Cook for 2 minutes then turn off the heat.  Check for done-ness.    There are LOTS of variables for cooking time: size of egg, how many in the pan, how hot your simmering water is and even altitude come into play here.  This morning, I poached 2 eggs and they were done after 2 minutes.  So, after you have turned the water off and checked for done-ness, you may want to leave the eggs the pan for a few minutes longer.  If  you have a lot of eggs in the pan, this may take 8-10 minutes.  Or maybe less.  Like I said, there are a lot of factors to consider. 

Meanwhile, place a double layer of paper towel on a plate (or a couple of plates, depending on how many eggs you are actually poaching.  Set aside

When they have reached your desired level of done-ness, lift the eggs out of the water with a slotted spoon and place on the paper towels.  This may seem like an unnecessary step, but it  is very important!  It gets rid of any excess moisture clinging to the egg so you don’t end up with soggy eggs on your plate.

Gently transfer eggs from the paper towel to plates and serve.

 

 

 

 

 

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Breakfast

Scrambled Eggs with Goat Cheese, Tomato, Red Onion and Mint

I made this for brunch this past Sunday.  The mint intrigued me, and I’m glad this caught my eye.

Probably not what you want for a 7am breakfast, but when the day has started to unfold a bit, after you have had your second cup of coffee and you are looking forward to a relaxing afternoon, this fits the bill.

The mint and just the barest spritz of fresh lemon juice keeps the goat cheese from overpowering this dish.

Serves 2

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Scrambled Eggs with Goat Cheese,

Tomato, Red Onion and Mint

 

1 Tablespoon butter

4 large eggs

1 roma tomato, seeded and chopped into small pieces

2 Tablespoons goat cheese, crumbled

3 Tablespoons red onion, finely chopped

3 Tablespoons fresh mint, finely chopped (divided)

salt and freshly ground pepper to taste

1 lemon wedge

1 cucumber, thinly sliced

2 radishes, thinly sliced

Whisk eggs, tomato, goat cheese, red onion, and 2 Tablespoons of the mint, salt and pepper together in large bowl until well blended.

Melt the butter in a non-stick frying pan over medium heat.  Once the butter has stopped foaming, pour the egg mixture into the pan.

Cook eggs without stirring for 2 minutes, then with a rubber spatula, gently stir and turn eggs over to complete cooking.  About 1 minute, for a softly cooked scramble.

Divide between 2 plates, spritz lightly with lemon wedge and sprinkle remaining mint over top.  Garnish the plates with the radishes and cucumber and serve.

The recipe that inspired this was originally published in Bon Appetite December 2000 and can be found here.

 

 

 

 

Breakfast

Avocado Toast

It might actually be my favourite breakfast!    Whole grain bread, avocado, a little labneh or plain yogurt, a drizzle of olive or Chile oil, depending on how spicy you like to start your day, salt, pepper, tomatoes & radishes alongside.  Maybe some fruit.  I tell you, life just feels so darn perfect when I am eating avocado toast.

 

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Breakfast

Vanilla-Scented Oatmeal with Chia and Coconut

I know, it was the stuff of nightmares for some of us as children, but as adults, we can hardly overlook the benefits of a bowl of oatmeal.  Aside from being warm and comforting on a cold winters morn, it is also low calorie, and an excellent way to help keep our cholesterol in check.

If we can dress it up a bit, so much the better.

Vanilla-Scented Oatmeal with Chia and Coconut

-Serves 2-

1 cup old fashioned rolled oats

1 1/2 cups water

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 Tablespoon brown sugar

pinch of freshly grated nutmeg (optional)

4 teaspoons chia

1 teaspoon vanilla extract

1/4 cup flaked coconut

milk or coconut milk and extra brown sugar for serving.

Combine rolled oats, water, salt, cinnamon, brown sugar and nutmeg in pot.  Stir to combine and bring to boil over high heat.  Reduce heat to medium low and simmer 5 minutes, stirring occasionally.

Remove from heat, cover and let stand 5 minutes.

Stir in chia seeds and vanilla.  Spoon into serving bowls and top with flaked coconut.  Serve with milk and additional brown sugar.

 

 

Breakfast

Oatmeal Breakfast Bowl

Oh, yes, this is a thing in our house.  We eat it a lot really, especially on days we know we are going to be busy, because it is a hearty meal that keeps us going most of the day.

I first discovered this way back when grain bowls began to be the next big thing.   But, it sounded so outlandish that I left on the shelf.   However, the concept kept nagging at me, and finally, I had to try it.

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Ever the supportive spouse, my better half looked skeptical but said nothing when I presented him with a lovely bowl of plain oatmeal topped with a perfectly fried egg.

After a few deep breaths, he finally managed a taste and  actually, quite liked it!  We both did.  And we still do.

 

Oatmeal Breakfast Bowl

serves 2

2 cups water

1 cup old fashioned rolled oats, uncooked

1/4 teaspoon salt

1 teaspoon butter

1 teaspoon oil

2 eggs

freshly ground pepper

Sriracha or other hot sauce of your choice

Maggi or Soy Sauce

Add water, oatmeal and salt to medium pot.  Bring to boil over high heat.  Once boiling, reduce heat to medium and cook for about 4 minutes, stirring occasionally.  Remove from heat and set aside.

Heat butter and oil in your favourite egg pan add the eggs, pepper and a little salt and  cook the eggs to your liking.

Divide oatmeal between 2 bowls, top each with an egg.  Serve with Maggi and Sriracha.

egg & brown riceCOOKS NOTE:  You can sub the oatmeal for leftover cooked brown rice.  Reheat the rice in the frying pan and cook the egg with the rice as it re-heats.  Add some radishes and a few scallions.   Yeah, it sounds a bit strange, but give it a try before you write it off.

 

Breakfast · Uncategorized

Tropical Pancakes

Nothing puts me in a pancake frame of mind more than a long weekend.  So, inspired by last nights pineapple chutney, and the fact that we still have a few bananas leftover from our “crop” at Casa Madera, I came up with this for breakfast this morning.   Serves 2 – 4, depending on appetites, and can easily be doubled.

 

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For the Topping

2 cups fresh (or canned) pineapple – If using canned, drain and discard liquid

1/2 cup water

3/4 cup brown sugar

2 teaspoons vanilla

2 Tablespoons Spiced Rum (optional)

1 Tablespoon Butter

1 teaspoon fresh lime juice

Fresh raspberries

Shredded coconut

Finely chopped mint leaves

Combine first 6 ingredients pot over medium heat, stirring until sugar is dissolved.   Bring to boil, and reduce heat to low.  Let simmer 10 minutes, then remove from heat and stir in lime juice.   Set aside while you cook the pancakes.

For Pancakes

1 batch of your favourite pancake mix

1 banana, sliced

1 teaspoon vanilla

Mixed the pancake batter according to package directions for 2 – 4 people.  Gently stir in vanilla and sliced banana, taking care not to over mix your batter.

Cook pancakes as directed, keep finished ones warm.

To serve, stack 2 pancakes per plate & spoon pineapple syrup  over top.  Top each serving with raspberries, coconut , and fresh mint.

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Breakfast · Uncategorized

Crazy Wives Breakfast

I grew up in Pigeon Lake, Alberta, where we knew this as the Lazy Wives Breakfast.   My Mom has been making it every Christmas morning since I was about 15,  when it first came into vogue with the local homemakers.

Happily for me, because I LOVE this dish,  my husbands family had the same tradition, with one exception.  His Mother insisted on calling it  The Crazy Wives Breakfast and that name has stuck with me.

Whatever you choose to call it, it really is quite brilliant; assemble the day before, pop it in the oven when you get up and after all the fun of opening the gifts Santa left under the tree, breakfast is ready to be served.

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Crazy Wives Breakfast

12 slices white bread (yes, the unhealthy kind.  Some things should not be messed with.)

1/2 pound sliced bacon, cut into 1′ pieces

1 onion, diced

1 stalk celery, thinly sliced

3 cups milk

6 eggs

1/2 teaspoon salt

1/2 teaspoon  freshly ground pepper

1/2 teaspoon mustard powder

1 1/2 teaspoon Worcestershire sauce

1 cup corn flakes, lightly crushed

1/2 cup butter, melted

Generously butter a 9×13 baking pan.  Lay 6 slices of bread in pan.  Set aside.

In medium saucepan saute bacon, onion and celery until onion is translucent and fat in bacon has started to render.   Spread evenly over bread in baking pan and top with remainig 6 slices of bread.

Whisk eggs, milk, salt, pepper, mustard powder and Worcestershire Sauce together until well blended.  Pour over bread slices.

Cover and refrigerate overnight.

In the morning – top with crumbled corn flakes and drizzle melted butter over all.  Place in cold oven, then set oven temp to 325F.  Bake 1 hour.

Let stand 10 minutes before serving.