Something About 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.