Breakfast

Since it is the weekend, I thought I would write about the most important meal of the day -- breakfast. I know this is also the most skipped meal of the day. I am certainly guilty of this. The weekends, though present an opportunity to relax, be creative, and truly enjoy food.

I don't think there is an ingredient I cook with more than eggs. As the old slogan goes, "I love eggs..." As Bubba in Forrest Gump could attest, there are countless ways to prepare them -- you can fry them, bake them, boil them, poach them...I will spare the reader with more preparation methods. After all, I do not pretend to know as much about eggs as Bubba did about shrimp.

However, I will give you a simple recipe that you may find enjoyable...It is my first effort using the Flavor Bible (see last post), so feel free to alter it or tell me how it worked for you.


Poached Eggs Over Spinach on an English Muffin (serves 2)

• 4 Eggs
• 2 English Muffins
• 2 cloves Garlic (minced)
• Salt & Pepper
• 4 strips of Bacon (turkey or ham -- I prefer ham because it has a little more flavor)
  
• Sesame seeds
• 1/2 tablespoon Butter (optional)
• 3 cups of loosely packed Spinach
• 3-4 tablespoons White Vinegar
  

Timing is the most difficult part of this dish. Before preparing the other ingredients I would begin by heating the water, so you can bring it to a boil for the eggs quicker when it is time to do so.

The Spinach: cut the bacon into small slivers and add it to a sauce pan over medium heat. There is no need to add butter because the fat of the bacon will serve as a lubricant on the pan. once the bacon is cooked, add the garlic for about 1 minute. Next, add the sesame seeds and spinach. You want to cook the spinach for about 4 minutes (use the eye test). The spinach will get small, but you don't want it to wilt or become mushy. If you want add the butter to finish it off.

The Eggs: once the bacon is on the pan, turn the water heat to high and bring it to a boil. Add the white vinegar. Break the each egg into a glass container carefully so that the yolk remains in tact. Gently and slowly pour each egg into the boiling water so that the whites form around the yolk. Repeat. If the whites float around too much, you did not add enough vinegar. Keep in mind which egg you put in the water first because this will be the first one that is ready (I usually put them in the water clockwise). Once the eggs are in the water, turn off the heat and let the eggs cook for 5-8 minutes (using a slotted spoon, cup the eggs and examine them after 5 minutes). When the eggs are done, the whites should not be translucent and the yolk should not appear watery. The cooking time will also depend on personal preference.

The English Muffins: When the eggs are in the pot, toast the English Muffins.

Place the English Muffins on a plate open face and put a heaping of the Spinach on each side. Next, add the Poached Eggs and Sat & Pepper to taste.

Enjoy!