Breakfast: Poached Egg on Sourdough Rye Toast
Lunch: A quicker version of last night’s dinner
Dinner: Whole Foods Tabbouleh Wrap & Greens
So I poached my first egg on Saturday and now I can’t stop. With each poaching, I get a little better at gauging water temperature, performing the egg drop, and judging when they’re done. And with each poaching, I get a little more addicted to how perfectly the bright yellow yolks ooze all over whatever crusty goodness I set them on.
How do you take your eggs? Can you prepare them just as well as your breakfast spot?