Big news. Today I signed a contract to write another book, all about eggs. Yep, it’ll be a spring title by me and sold all over the place. Should actually get author credit on the front this time, which will be a nice change!
When I test recipes for a cookbook, my first step is to write a draft of everything. This is a smaller book, only 40 recipes, so it doesn’t take too long. Being up to my ears in eggs this week, I turned to the carton when I went into the kitchen to find something for lunch.
I had a juicy heirloom tomato which I diced and tossed with a pinch of minced fresh garlic and a handful of basil from my garden. A little salt, pepper, and Bariani olive oil and that was delish already. I had some ciabatta so I brushed a couple slices with some olive oil and threw ’em in my trusty old (very old) toaster oven. While the bread was toasting and the tomatoes were getting some love, I poached two eggs. When all was said and done I put the toast on the plate, mounded the tomatoes on top, and crowned it all with the eggs. I can’t tell you how perfect it was! Sadly I ate it so fast I didn’t get a photo. Next time…
It made me realize (or re-realize) the joys of a poached egg. While I love them for breakfast, there is so much to do with them other times of the day. I braised a heap of Romano beans from the farmer’s market today. My plan was to serve them with dinner but, my hope is I have them leftover so I can heat them up and throw a poached egg on top 🙂
Roasted asparagus, frisee salad, what else do you like with a poached egg on top?