Eggs!


So Cooking Light has been on an egg kick lately and I could not be happier because man, I love me some eggs. I sometimes feel like Bufford aka “Bubba” in Forrest Gump because I seriously could eat eggs anyway you make them…scrambled, poached, fried, over easy, on a car engine. Let’s take a gentle moment to reflect on glorious eggs shall we?

There, that’s better. So Cooking Light came up with some wicked good recipes using the incredible, edible egg, one being Poached Eggs with Buttery Multigrain Toast. When I first saw this recipe I thought “um yeah, that seems pretty simple and basic, I’ll try it sometime in 2010.” Well dear readers, I’m glad I decided to try it when I woke up one Saturday morning hankering for eggs and all I had were the ingredients for this dish. Simplicity can sometimes (or really all the time actually) knock your freaking socks off and this recipe is a prime example. I added a dash of red pepper and used Fleur de Sel (oui, oui friends!) because I love those flavor combinations on eggs.

The other egg recipe I tried was an Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette. The cooking method for poaching the eggs was something I hadn’t seen before. You boil water in a large skillet and then break the eggs into a custard cups covered with cooking spray. Once the water is brought down to a simmer you place the egg filled custard cups in the skillet and cover. In about 10 minutes, voila, they are done. How cool right? This was salty, gooey, eggy-goodness and the chives gave a great herbaceous note to the whole dish, plus the vinaigrette complemented everything on the plate.

Now go get your lutein, zinc, iron and protein with these two egg-alicious dishes!

Photo courtesy of Cooking Light

2 thoughts on “Eggs!”

  1. You're going to have to explain that poached egg in the asparagus salad to me, I am not visualizing the concept of the custard cup at all.

  2. I know right? When I saw that I thought I was just misreading it but I simply put the eggs in ramekins (with cooking spray) into the simmering water, covered and they cooked up perfectly. Not what you are used to with a typical poached egg but it worked. You should try it and see if it works for you. 😉

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