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