Poached Eggs on Toast
I’ve fallen into a poached egg rut – the very best kind of rut to be in, I’d argue. I picked up a dozen eggs prettier than a box of chocolates, in shades of pale green hostas and blue hydrangeas among speckled brown, toast and ecru. (Sorry, got a little Martha there on y’all.) They’re at the Kingsland market, from Noble Meadows Farm, where it must be said they have THE most amazing goat feta, made right on their farm, from their herd of goats, in Nobleford, Alberta. (Just typing that, I had to go downstairs and nibble a few cubes straight from their brine in open fridge, Nigella-style.) If you go, do yourself a favour and pick up a pack of spreadable goat cheese with apricot jam, then plant yourself on your couch with your sister and a package of crackers.
I picked up a 6-pack of duck eggs, too – from Greens, Eggs & Ham – they’re like chicken eggs, only bigger and mellower, if you can imagine an egg tasting slightly different from the eggs you’ve likely become accustomed to over your lifetime. W was disappointed when we first cracked one and a duck didn’t pop out. After all, we don’t call our regular ones chicken eggs.
With my cold dragging its feet, I didn’t have much will to cook a proper dinner every night. I managed some – one night was lasagna, but I didn’t post it because I winged it, forgot what I did, and didn’t want to come tell everyone to do the same. We ate beef bourguignon with mushrooms and lentils left over from a photo shoot for an upcoming issue of Apple magazine. But mostly this week we’ve been eating mixed greens out of a tub, birthday party food, and poached eggs on toast. No-knead bread toast, even. I could never tire of the combo. I may have to cut myself off of it.
If you are among the millions daunted by the thought of poaching an egg, I posted a wee tutorial over at Family Kitchen.
January 23 2011 | eggs and Family Kitchen | 23 Comments »
