Poached eggs with veggies on toast

This is my first ever blog post. To be honest, I don’t know where to start. For the past year or so I have gotten completely addicted to the world of blog feeds. As I added and took away feeds from my Google Reader account, a theme emerged: I REALLY like food and fashion blogs. In fact, I would much sooner turn to my food blogs for a good recipe than a real live cookbook. Which is funny considering a lot of the blogs I follow have now come out with cookbooks… As my addiction to these blogs increased so did my interest in making seriously yummy easy, inexpensive food. But how did I make the jump to writing my own blog? Frankly, it’s not very dramatic.  As great as all these blogs are (trust me, they are fantastic), I started to think things I wished the writer had included. Finally it got to the point where my gracious boyfriend asked the question:  “Well why don’t you make these changes? Start your own blog.” My immediate thought: easier said than done. But one loooonnnnngggggg list of things I want to talk about and a few weeks later and here I am, actually doing it. Crazy eh

As this is my first post I thought it fitting to start with the first meal of the day: breakfast. Now I’m not an early morning eater (breakfast usually happens at around 2) but I am a HUGE fan of breakfast food. I was the crazy kid pleading with my parents to have breakfast for dinner. To me, the quintessential breakie has an egg with oozing yolk readily absorbed by a big hunk of bread. Add some veggies on the side with lots and lots of fried onions (with garlic of course) and I am a happy girl.

One of my biggest challenges when cooking breakfast is timing. Every now and then as if by magic the toast will pop just after I’ve turned off the veg and the eggs finished, but this is just about as often as a blue moon. As a result, the warm oven is my saviour. When the toast and veggies finished earlier than I expect, I just pop them in the oven to keep warm as the eggs finish. Avoid putting eggs in the oven though, they tend to over cook and are not as nice as eggs fresh from the pot or pan. In the following instructions I’ve tried to order things so that everything will finish at the same time and I’ve included a point where you can slow the cooking down.

Serves 2

  • 2 cloves garlic minced
  • 1/2 an onion sliced like the photo (I like them stringy)
  • 1/2 a zucchini cut into half moons
  • 4 mushrooms sliced
  • 2 bits bread (I like baguette over sliced white since it has more depth for the yolk to soak into)
  • 2 eggs
  • 1 tsp butter + more for buttering bread
  • 2 tsp olive oil
  • salt and pepper

  1. Melt the butter in 1 tsp olive oil in a pan on medium-high heat. I’m usually an olive oil kind of girl, but no one should disturb the love affair between mushrooms and butter.
  2. Add the mushrooms and toss to evenly coat them in the olive oil and butter. Let it sit for about 2 mins tossing occasionally until the mushrooms turn a nice dark brown. At this point, you’ll be amazed at how much of the oil and butter the mushrooms have absorbed so add the other tsp of olive oil.
  3. Put a small pot with about 2 inches of salted water on to boil. To poach the eggs, the water needs to be at a rolling boil.
  4. Add the onions and cook until the onions are almost translucent (about 2 mins).
  5. Add the garlic and turn the heat down to medium. Allow the garlic to cook for about a minute.
  6. Now add the zucchini. At this point, the veggies should be done in about 5 mins. If you need more time to toast the bread or poach the eggs, turn the heat down a bit. The zucchini will be done when the insides turn to an off-white and are a little bit mushy.
  7. Put the bread in the toaster.
  8. At this point, the water should be at a rolling boil and it’s time to poach the eggs. Not an easy task so don’t be daunted if they don’t quite turn out the first few times. I use a very simple method without any swirling or vinegar, but everyone seams to have a method that works best for them. For reference, Serious Eats (http://www.seriouseats.com/2010/04/how-to-poach-an-egg-instructions-breakfast-slideshow.html#show-84443) and BBC Good Food (http://www.bbcgoodfood.com/videos/1058/poaching-an-egg) both have good explanations of how to poach eggs. Crack an egg and in a swift, even motion drop it into the water. After about 30seconds, crack the second egg and drop it into the water. Depending on how you like you eggs (I like the yolk nice and runny), allow the eggs to cook for 3-4mins.
  9. Hopefully the toast will have popped and you can butter it (I actually prefer unbuttered so as not to hinder the yolk) and start to plate up the veggies as you wait for the eggs to finish.
  10. When the eggs are done, carefully remove them with a slotted spoon, plop them on top of the toast and voila! Time to eat and enjoy :)
Ate: a poached egg on homemade bread-maker bread with fried onions, mushrooms, and zucchini
Drank: English breakfast tea with milk
Listened To: Queen
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