One of my poached eggs emerged from its water bath wearing a pointy hat. I am not exactly sure how this happened, but it sure was cute and it certainly didn’t alter that oozy, creamy perfection of a freshly poached egg.
Yes, I had poached eggs on my menu this week, but I admit, I did veer from my original recipe. I traded the frisee for roasted mushrooms and wilted spinach, kept the Canadian bacon and showered the whole thing with freshly grated pecorino romano cheese. What a lovely one-dish meal on a weeknight. The switch from my original plan was inspired by my very good friend and fellow food-lover Eryn (from my past life in Las Vegas), who made the dish the night before and raved about it. She was right. Here is the link to the recipe for the roasted mushrooms. I added in fresh spinach during the last 10 minutes of cooking (per Eryn’s suggestion) and then topped the whole mess with poached eggs and the Canadian bacon sauteed with black pepper until crispy. It’s breakfast for dinner.
Love the pointy hat look. That would be hard to duplicate. BTW, the eggs look perfectly cooked.
I would love to duplicate the pointy hat look. Too cute!