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 🙂

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