Something About Poached Eggs

Poached Eggs

There’s something about poached eggs. Honestly, I think it’s the yolk. It provides a sort of sauce ready to complement a variety of foods.  There seems to be a science behind it (according to the number of egg-poaching reference sites), but I just jump in and cook them.


This morning, Nested Poached Eggs.


2 eggs  – Gently pour in a small pan of close-to-simmering water. I spray the pan before putting in the water.  This prevents a messy clean up. Some people also add vinegar (to tighten the egg). Cook for about 2 minutes.  Keep an eye on them to ensure the yolks don’t over cook – you can tell if they get too tight, or start to turn an opaque yellow.  Remove with slotted spoon.

1/2 cup greens – I used an organic mix, but you can use spinach or your favorite greens.
1/4 cup ziti
1/4 cup garbanzo beans
Salt and Pepper to taste

Place greens, pasta and beans in dish.  Top with eggs.

Easy. Fresh.  And, used what I had.



Combining his love of food and communications, Rod is a marketing guru with extensive experience in the healthcare, restaurant and luxury services industry. Rod’s special talent is cooking. He makes magic in the kitchen by relying on fresh foods and unique flavors. He is married to Beth, and together they have two little girls. Rod and Beth have the perfect Live Pretty partnership: he cooks fabulous dishes and she creates the beautiful ambiance that combines to make their events special and unforgettable.

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