Tuesday, June 25, 2013

Poached Eggs

      I don't really like eggs.  Weird, I know. I love the idea of eggs.  Something about the sound of bacon and eggs with a side of toast and maybe some potatoes sounds so delicious and comforting.  As if that would be the perfect way to celebrate a lazy Saturday morning.  Everyone seems to like them, too.  I feel like a breakfast outcast, but even the smell if them turns my stomach.

      When I was in college doing my student teaching, my best friend and I stayed at her Nonna's house.  She treated us like royalty and cooked every meal for us.  The only problem was (insert dramatic music here) Nonna liked to cook eggs for breakfast.  The first morning she made poached eggs, I was so nervous I would hate them.  I'm the type that would just swallow them, say thank you, and eat them every day for the next 3 months without telling her I didn't like them just because I would hear my mother's voice whispering in my ears, "Just be thankful she's making you breakfast and letting you stay here."

      I was hesitant as I pulled my egg-covered fork up to my lips, and wow! Was I surprised!  It was like nothing I've ever tasted before!  They were laid beautifully on top of a thick slice of sourdough bread drizzled with olive oil ("Italian style," as Nonna always said when something either had olive oil or Parmesan cheese on it.), and the bread soaked up some of the salty water along with the rich yolk, making a beautiful medley of simple breakfast favors.

2 thick slices of sourdough bread (Italian or whole wheat bread is delicious, too)
4 eggs
1/4 cup white vinegar
Olive oil

  1. Fill a medium sized pot with water, the vinegar, and about 1 tablespoon salt and bring to a boil over high heat.
  2. Turn the heat down to a medium-low setting.  (On my electric stove top, it's number 2.)
  3. Let the water come down to a simmer and crack the eggs into the water.
  4. Set the timer for 4 minutes.
  5. Meanwhile, cut your slices of bread and drizzle generously with the olive oil.
  6. Using a slotted spoon, remove the eggs form the water and lay on top of the bread.  Add 2 spoonfuls of the cooking water over the eggs so the bread soaks it up.  Season with salt and pepper.

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