Thursday, 16 May 2013

Breakfast Heaven

 Nothing beats a beautiful breakfast prepared with love. I have a current personal favourite that I felt compelled to share after writing a post about the magic of Mondays on my other blog - The Living Well in Retirement Challenge (http://thelivingwellinretirementchallenge.blogspot.com.au/)

I believe that an egg, perfectly poached, served over wilted greens - either spinach or young leaves of silverbeet which have been flavoured with butter, garlic, spring onion and dill - is a dish made in heaven! Taking just minutes to prepare it is suitable for breakfast, or as a delicious light lunch or dinner.

Poached eggs are incredibly hard to perfect - I know because it took me 30 years and dozens of overcooked eggs to finally master the art!

My recipe has evolved over time but the key to the dish has always been the quality of the ingredients used. I have learned that the eggs are critical - the freshest possible free range eggs are a must. The dish also deserves the best possible bread. I love it served with generous toasted slices of a good sourdough, pane de casa or multigrain bread - or home made bread if I have had the time to bake it! Choose your personal favourite!

Enjoy!

Perfect Poached Eggs on bed of Wilted Greens



















Serves 2

1 or 2 fresh free range eggs per person
white vinegar

Half a bunch of either spinach or silverbeet, washed and shredded
1 tablespoon butter
1 spring onion, finely sliced
1 clove garlic, finely diced
1 tablespoon fresh dill, finely chopped
Freshly ground pepper and sea salt

Wash the greens under running water, shake out the excess water and allow to drain on a clean tea towel. On a chopping board finely slice the spring onion, chop the dill and dice the peeled clove of garlic. Remove any thick stems from the greens. Roll the leaves together and shred into 1 cm strips.

Gently melt the butter in a frying pan. Once it is bubbling add the onion, garlic and dill plus pepper and sea salt to taste. Cook gently for 2 minutes. Add the greens and stir all together until the shreds are glossy with the butter mixture. Place a lid on the frying pan and allow the greens to gently steam for about 5 minutes. Stir 2 or 3 times to ensure the greens do not stick to the bottom of the pan. Remove from the heat. Keep warm.

Toast or grill your bread. Keep warm.

Meanwhile fill a tall saucepan with water and bring to the boil. Turn the heat back to low and pour enough vinegar into the water to take it off the boil. Set a timer to 3 minutes and then crack the eggs gently dropping them into the pot. The white should fold up around the egg as it sinks to the bottom of the pot. Very gently stir the water to ensure the eggs do not stick to the bottom. Do not allow the water to boil again. It should be at simmering point - when some bubbles gently break the surface of the water. Allow the eggs to poach for exactly 3 minutes - 30 seconds longer if the eggs are not at room temperature. Remove the eggs with a slotted spoon and allow to drain.

To serve place the toast on a warmed plate. Spoon wilted greens over the toast and top with the poached eggs. Serve with freshly ground black pepper and sea salt sprinkled over.

For a special occasion breakfast your favourite bubbles make a lovely statement!




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