Poached Eggs

February 25th, 2016 § 0 comments

Parisians (and most French) don’t think of eggs as breakfast food. Breakfast in France usually consists of a bowl of cafe au lait plus buttered baguette or croissant; however, you will often encounter poached eggs as a bistro appetizer (Ouef Meurette–eggs poached in a red wine sauce) or nestled on a slice of buttery toast and topped with shavings of black truffle. The wonderful Lyonnais salad is an HG/BSK bistro luncheon favorite (Frisee and bits of crisp bacon or lardon topped with softly poached eggs and a warm vinaigrette). HG had had many good luncheon omelets in Paris cafes (very good but not as voluptuously splendid as BSK’s preparations). An unexpected snowfall in New Mexico last night (it will all melt within a few hours providing needed moisture). However, snow calls for a hearty breakfast and BSK answered the call with plates of grits adorned with BSK’s perfectly poached eggs (When a fork pierces the soft yolks, the plate resembles a joyous sunrise). Here’s how BSK poaches eggs: Bring a pan of water to a boil – add a splash of vinegar – break egg into a shallow bowl carefully and slip it into the boiling water – turn down heat to a slow bubble and watch for the white to set (watch carefully because the yolk needs to stay runny) – retrieve from pan with a shallow pierced spoon. Follow these directions carefully and you will enter into egg heaven. Try these eggs atop corned beef or roast beef hash for a super hearty breakfast or brunch.

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