Two eggs poached on dry whole wheat toast with spicy Spanish potatoes. I poach my eggs in a rather small pot and gently transfer then to dry whole wheat toast using a slotted spoon. I like to keep the toast as dry as possible. This makes it more absorbant to the yolk as I tend to lightly poach the eggs. Perhaps a minute maybe two in the water once it starts to boil.
The Spanish style potatoes are made nice and spicy by using diced chorizo sausage previously cooked (yup, leftovers). I get that cooking on a low heat with chopped onions. I dice up a medium potato, something low starch like red skin or tender white potato. The smaller the dice, the quicker the potatoes will cook. But to add flavor and lessen the cooking time I toss the diced potatoes in a bowl with a drizzle of olive oil and smokey Hungarian paprika.
Two eggs poached on toasted asiago bread with tomatoes. Poaching is a delicate process. First bring a pot of water to a steady simmer. Try not to use too large a pot for poaching, smaller is better in my experience. Some people add vinegar to that water to help the egg proteins coagulate but i dont. The taste is not for me unless I’m hiding it behind a holindasse sauce. Now, crack a very fresh cold egg into a small bowl or ramekin. Give the pot a stir to create a gentle whirlpool effect and slide the egg into the water. The spinning water will help the egg white wrap itself around the yolk forming a more rounded poached egg.
I’m a big fan of all matters of risky business, salmonella included. So I poach my eggs runny leaving them in the water only two minutes or so. Seriously, the risk of salmonella is so remote… please.
For this particular breakfast I toasted up a couple of slices or asiago bread. A friend of mine brought it over because she didnt like strong flavor, her loss, my gain. I didn’t butter this either. When topping the toast with the eggs I want the toast to be as absorbant as possible.
To finish this off, I simply washed and sliced up a plumb tomato straight from the garden and gave that a pinch of salt.