Happy eggs

freshly poached and very happy eggs

Yesterday gave us the morning of two breakfasts.

We ventured out to eat somewhere untested and wound up at a place that served burnt coffee. I ordered a meal that could have used a little more love or culinary skill [I’m not sure of which], and M walked away with an empty stomach because there were no poached eggs on the menu. He really wanted poached eggs.

So we went home and I poached eggs.

What was in them?

  • Buttery toast rounds – perfect circles cut from Bodhi’s organic rye bread with a cookie cutter;
  • Harmonie organic butter [no, I didn’t make my own this time];
  • Organic mushrooms – sauteed in olive oil, macadamia oil and tamari;
  • Organic, free-range eggs – cooked cling-wrap style on a 3½-minute slow simmer, with 1 minute sitting in the hot water (off the heat), for cooked whites and gloriously liquid yolks;
  • Tomato sauce wafers – made by Debbie the Dehydrator from organic tomatoes, onion, garlic, dried sage and a little Murray River pink salt;
  • Pepper – a blend of black, white, green and pink peppercorns, cracked fresh; and
  • Lots of love. It seriously makes all the difference.

just poached

To quote M’s post-breakfast reaction, these were “very happy eggs” indeed.

H 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s