Monday, Monday. With all that has happened with the stock market this past week (and what may be a rough upcoming few weeks), I had better start breakfast off right this morning. A nice Eat Local, America breakfast. Who knows what the day might hold!
I used to have a fear of poaching eggs. A few nasty experiences with a watery pot of egg mush is enough to make this girl turn and run. But after following Martha Stewart’s directions, I’ve finally managed to create the perfect poached egg. Two secrets to poached eggs:
- Don’t have the water at a rolling boil when dropping the eggs in. Look for small, slow-rising bubbles that wont bounce the egg white all over the pot.
- Stir the water a quarter turn (no tornadoes please!) as the eggs are dropping in. The yolk and white will all travel together in one mound as the water turns instead of dropping straight to the bottom of the pot.
It looks complicated and it may take two or three eggs before the perfect one surfaces on your slotted spoon, but in the end you can put a dish that looks–and tastes–this good on the table. Whatever else Monday has ahead of you, at least it started with a terrific meal.
2 eggs Larry Schultz Organics, Owatonna, MN
1 tsp. sunflower oil Smude Sunflower Oil, Pierz, MN
1 green onion, chopped St. Paul Farmers’ Market
1 clove garlic, diced St. Paul Farmers’ Market
6 oz. rainbow chard, washed and roughly chopped Homegrown
1 whole wheat roll, sliced in half Homemade
1 small tomato, sliced Homegrown
2 slices of baby swiss cheese Mullin’s Cheese, Mosinee, WI
1. Fill a small saucepan with 1 1/2″ water. Crack each egg into small, individual dishes or ramekins. Bring water to a slow, simmering boil before gently dropping each egg into the pot. Eggs should not touch. Gently boil eggs 4-5 minutes until white is firm and yolk is still soft.
2. While eggs are cooking, drizzle sunflower oil in a skillet over medium heat. Saute onion and garlic in oil for 1-2 minutes. Add chard and toss to evenly coat. Cook for 2-3 minutes more, remove from heat and set aside. Chard should be wilted, but not mushy.
3. Toast wheat roll until golden brown. Place 1/2 of roll on plate and cover with 1/2 of the greens mixture. Top with slice of tomato and swiss cheese. Remove egg from water with a slotted spoon, allow to drip for 10 seconds and place on top of sandwich. Sprinkle with freshly ground black pepper.