The thing is, we had lots of leftovers and I wanted to serve them tonight but in a new and yummy way. While
I've read one too many articles about how your eggs had to be no more than 2 days old or you needed to use champagne vinegar in the water, or your slotted spoon had to be titanium, and, and, and...let's face it, I choked.
So today, I went in there, boiled some salted water, stirred it to created a whirlpool of sorts and slid an already cracked egg into the whirlpool of water in the middle of the pot. I waited 3 long minutes and...VOILA!
Perfectly Poached Eggs atop a mess of Roasted Root Vegetable served with fresh ground pepper and a wee bit of Sharp Cheddar Cheese grated on top.
Conquering your kitchen fears feels GOOD!
Verdict: Oh. My. God. You. Guys. If there's something stopping me from making this 7 days a week for brunch and dinner alike, I do not know what it is. Let me know if you try this one out, I really think you should!