A Trip to Tunisia for Dinner

Yes! I nailed my poached eggs! And then I immediately whipped out what I now call my successful poached egg boogie. I am doing it now. Check out this beauty below (the egg, not my dance):

Perfectly Poached

Perfectly Poached

There is nothing quite like a perfectly poached egg (NOT the kind that you dump into an egg poacher. That is a STEAMED egg, not a poached egg). A true poached egg is the kind that takes some practice, but is well worth it in the end. My eggs last night turned out beautifully, with perfectly cooked whites and a creamy, oozy center. Add a touch of Maldon sea-salt for crunch and a drizzle of good quality olive oil and you have yourself a perfect edible package. This kind of egg can top off all sorts of dishes — a bowl of pasta, vegetables and fried rice, roasted root vegetables and wilted spinach — just about everything is better with an egg on top.

The rest of the dish was good too and I plan to put the meal into my vegetarian recipe rotation. A simple Greek vegetable salad with cucumber, tomatoes, avocado, feta and fresh oregano rounded out the meal. Dress it simply with lemon juice, olive oil and a splash of red wine vinegar and be prepared to feast.

Greek Salad

Greek Salad

Advertisements

2 thoughts on “A Trip to Tunisia for Dinner

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s