One of my 2011 resolutions, or “happy intentions” as Mary Jo puts it (sounds better right?) was to make an attempt to cook more. Ok, so it’s practically May and halfway through 2011 and not much progress has been made, BUT over the weekend I did do one thing. I poached my first eggs! (insert applause)
The impetus for this was an episode I saw recently of Brunch @ Bobby’s on the Cooking Channel. He made this super simple (looking) “poached eggs on toasted baguette with goat cheese and salt/pepper“- So I was like- I can do that! Here’s what it was supposed to look like:
And here’s how mine turned out:
Not bad right? I know I’m missing the little hit of greenery on top, and really, that would have made it even more nummy. Alas, I forgot that part …But there’s always next weekend!
Anyway- the whole process of poaching an egg was interesting. I’ve read and seen so many different ways. They all seem to be similar, but it’s all a question of timing I guess? So, I know most of you HM readers are going to be far superior master chefs compared to my pathetic microwaving skills, so I ask for your guideance: How long do you guys wait before you bring the eggs out? Also, have any of you tried the microwave technique?