A few weeks ago I said I was going to go back to practicing poaching eggs the old-fashioned way. I just don’t like the texture and shape they get when floating in the Poach Pod, though they are slightly more “foolproof” I guess.
We had a fresh CSA box so I sauteed the entire bunch of spinach with some chopped mushrooms and cherry plum tomatoes to make a ragout of sorts, and made a basil pesto goat cheese spread for the english muffins.
Poached the eggs…well, with boiling water and a few drops of rice wine vinegar. About four minutes. As you can see, they were a success!
a) my wife makes the most amazing food. b) my iphone 4s takes insanely sharp photos. c) i guess i should stop bragging now. but it’s sunday morning. what will we eat next?