I tried this recipe for lunch yesterday. Immediately I reported to my sister that if she cooks it for someone he will marry her. That wouldn’t work with my husband, because he hates eggs, but in general it is worth a try. HA-HA!
I cooked poached eggs for the first time ever! Guess why? I saw them recently at the Imperial Café in the center of Prague, a very sophisticated restaurant indeed. I had a very boring fish there, when I saw a waiter with a plate of very interesting design with poached eggs, veggies and bread. I wanted that too, but they didn’t have a gluten free option.
Later on, I saw a picture on Pinterest and decided to try. I always want to eat good and healthy breakfasts with eggs, I swear, but in the morning I usually start to load up on different types of sugars: pancakes, peanut butter, waffles, fruit and so on. Then I find myself full of it with no place for a healthy egg.
Firstly, I prepared toasts. I used gluten free whole grain sandwich bread from Marks and Spencer.
Then I made an avocado-parmesan salad. Super easy, just cut an avocado, grated some Parmesan cheese and mixed them together.
The last step before cooking eggs was to put the salad on the toasts. So I was ready to poach…
I read a few articles on how to poach an egg. It seemed difficult to me. Also it was messy. I heated a deep pan until the water was boiling, broke an egg into a bowl and then poured it from a bowl into boiling water. The white partially fell off, but the egg was still poached. Maybe not very fancy for the first time, but who cares.
Since then I have been a big fan of poached eggs, but still find it quite difficult to cook them for breakfast, when kids are messing around. I’d better save them for lunch.
- 2 eggs
- 2 pieces of gluten free sandwich bread
- a half of an avocado
- One tsp of grated Parmesan
- Salt and pepper
- Few cherry tomatoes or cut one big tomato