Tag Archives: poached eggs

poached egg croissant sandwich

24 Nov

Coffee, newspaper, egg sandwich.

All it takes to make a perfect Saturday morning.

ingredients

  • 1 croissant, halved and lightly toasted
  • lettuce
  • 1 tomato, sliced
  • 1 egg, poached
  • dijon mustard

preparation

Put all that together.  As a sandwich.

zucchini cornbread + poached eggs

27 Apr

A good friend of mine is moving to Belgium very soon… and I express my emotions with food.  So we made brunch, and it was messy, and it was the envy of all other brunches.

Thanks to the JDSB for dreaming up the idea for this wonderful meal and lots of love + best of luck Richie.

Serves 4

$4.45 per 2 servings

ingredients

zucchini cornbread

adapted from Bon Appetit July 2011

  • 1/2 c unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 c buttermilk
  • 1 large zucchini, grated
  • 1 1/2 c all-purpose flour
  • 1/2 c sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c medium-grind cornmeal

eggs + toppings

  • 8 eggs
  • 1 tbsp vinegar
  • 1 large ripe avocado
  • 1 to 2 cloves garlic, minced
  • juice of 1/2 a lime
  • 1 c salsa
  • fresh cilantro

preparation

zucchini cornbread

Preheat oven to 350°F and butter a 9 inch cake pan.

Melt 1/2 c butter in a small saucepan over medium-high heat until butter solids separate and turn golden brown – about 3 minutes.  Let the butter cool in a medium bowl and then whisk in eggs, buttermilk and zucchini.

Combine flour, sugar, baking powder, salt, baking soda, red pepper flakes and cornmeal in a bowl and stir to combine.  Add zucchini mixture and fold together.

Transfer batter to buttered cake pan.  Bake for 45-55 minutes or until top is golden brown and tester inserted into the middle comes out clean.

eggs + toppings

Mash together avocado, garlic & lime juice until mostly smooth to make guacamole.  Heat water and vinegar in a large deep saucepan until almost simmering but not bubbling.  Poach eggs in 2 batches.  Cut 4 wedges of cornbread.  Top each wedge with guacamole, 2 poached eggs, and salsa.

Garnish with fresh cilantro and cracked pepper.

A simple salad on the side is great as the egg yolk, salsa and guacamole turn into a delicious dressing.  I made an arugula and roasted red pepper salad with a little bit of lemon-balsamic vinaigrette.