Eggs for Breakfast or Brunch!
I love to start my day with a great tasting breakfast containing an egg as it keeps me feeling full much longer than a cereal or toast. Eggs are a versatile and budget friendly option, one of the most complete sources of protein and easy to cook.
I normally keep a few hard boiled eggs in the fridge so for a quick and healthy breakfast I simply top a Ryvita crisp bread with a sliced hard-boiled egg and sliced cucumber. For something more substantial I occasionally start the day with a bowl filled with salad greens, sliced avocado, peppers, cucumbers and green apples that I top with one or two quartered hard boiled eggs.
Simply boiled eggs with toast, cheese and some cold cuts are always an easy and quick option. However, when I have a bit of extra time, I love my eggs poached on a bagel or home-made sugarless waffles with toppings such as smoked turkey and cheese or steamed asparagus.
I often hear that poached eggs are hard to cook. The truth be told . . . with the proper technique and some practice, poaching an egg is a really easy way to turn a mundane breakfast, meal or salad into a memorable occasion.
Now if you feel you can’t handle the home making option don’t worry! Wherever you are in the world, it seems that every other restaurant or café is offering poached eggs for breakfast or brunch and some throughout the day!
Some version of Eggs Benedict are always popular but presently, one of the trendiest brunch menu option is a whole-wheat toast topped with mashed avocado or guacamole and two poached eggs . . . something that is filling, tasty and nutritious and will keep you going for hours.
For those who like their eggs fried, make a good old fashioned breakfast with grilled bacon, sausages and bagels is always a good option. If you are preparing this dish at home, make sure to start with the bacon and the sausages and keep them warm in a hot oven while frying the eggs!
Another idea is to fry the eggs in a hollowed out zucchini slice (round one) Either place it on top of a toast or place it on top of a slices of fried zucchini and tomato slices as seen in photo below.
For a healthier touch make scrambled eggs or endless varieties of omelets (both made with water or low fat milk, not cream) and for a special occasion breakfast, brunch or light meal, you might want to try my rise & shine potato omelet with onions, red peppers and herbs (photo below). Here is a link to the recipe . . . that was one of the first recipe I uploaded on this website in 2017!
For those of you who would like to make Perfectly poached Eggs take a look below. This is the way I do mine:
To poach eggs you will need the following:
2 large Eggs – really fresh eggs are always better
A slotted spoon
A coffee cup
A plate covered with kitchen paper
Boil the water in pot with a tablespoon of vinegar. When the water reaches boiling point, reduce heat and allow water to simmer. Now crack the first egg into a cup and dip the egg into the water allowing the water to cook the egg for a really short moment before you let it drop into water. Do the same for the second egg. While the eggs are cooking gently keep the water moving with a spoon. For soft poached eggs remove with slotted spoon after 3 minutes and eggs with a more solid yolk, 4 – 5 minutes.
Drain as much of the water of with slotted spoon and the place eggs on a paper towel. If needed and when cool enough to handle, pick up each egg very carefully and use a pair of scissors to cut away any pieces of the white you don’t like.
Season with salt and paper and serve immediately.
Poached eggs can be held in an ice bath for up to an hour. When it's time to serve, put them back in the hot water until they warm up (about 45 seconds) and serve.
Before you decide to cook poached eggs for guests or a crowd, make sure to make a few for yourself as you are bound to be unhappy with a few eggs until you get the hang of it!
I prefer cooking one at a time for the perfect results. I leave it up to you to decide what works best for you.