Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch. Cooks’ note:
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.
serves 4
You might need to buy:
- large eggs
- distilled white vinegar
- black pepper
- salt
- olive oil
- balsamic vinegar
- thin slices Fontina cheese
- finely chopped fresh chives
- basil
Coyote’s Pantry advises that for best results, vine-ripened tomatoes should be used in the recipe below. Adding a sprig of rosemary or thyme while cooking gives a bright, herbaceous flavor to the relish.
You might need to buy:
- warm water
- virgin olive oil
- dark brown sugar
- sherry vinegar
- water
- salt
serves 6
You might need to buy:
- new potatoes
- olive oil
- chopped tomato
- chopped scallions
- Salt and pepper to taste
You might need to buy:
- oatmeal
- whole spelt or whole wheat flour
- baking powder
- baking soda
- ground cinnamon
- nutmeg
- ground flax seeds
- sucanat
- canola oil
- vanilla
- Crumb Topping
- oatmeal
- whole wheat or whole spelt flour
- sucanat
- canola oil
- vanilla
from Tx Ruby red siteHave not made yet, but sounds yummy
You might need to buy:
- freshly squeezed Texas Rio Star grapefruit juice
- Campari
- simple syrup
- aged balsamic vinegar