Wednesday, December 15, 2010

Daring Cooks: Poached Eggs


It' s Daring Cooks time!  I am a wee bit late as posting day was yesterday.  I had a broken modem. :(  So no internet.  Now, I am up and running.  It's amazing how addicted I am to the internet.  Have a medical question... go to the internet.  Want to look up a phone number... go to the internet.  Want to share a song with my girls like Dominic the Donkey... go to the internet.  It happended several times yesterday.

I was very happy to do this challenge.  I love eggs.  Oh man I love eggs!  Poaching them is a special thing for me.  Growing up my mother would always make these for us when we were sick.  It was love in a bowl when I wasn't feeling good.  She would break them up and stir in a little bread.  They were creamy and delicious and very soothing.

Jenn of Jenn Cuisine and Jill of Jillouci have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

The mandatory item for this months challenge was:

To use the technique of poaching an egg (or vegan substitute) in either one of the recipes listed below or your own creative take on the challenge. But whatever you do MUST involve the technique of poaching.

Lentil Sauce over Pasta
Adaped from Fix It and Forget It Lightly

1 cup lentils
1 1/2 quarts stewed tomatoes
2 carrots, chopped
3 ribs of celery, chopped
1 onion , chopped
2 cups diced butternut squash
2 tablespoons pesto
1 teaspoon Italian herb seasoning (I used Tuscan blend)
1/4 teaspoon red pepper flakes
1 bay leaf

Mix all ingredients in a crock pot and set at low for 7 to 8 hours. You can place it at high for four hours as well.

Fill a asauce pan 3/4 full and add a tablespoon of vinegar.  Bring to a boil.  Crak one ro two eggs in a bowl, being careful not to break the yolk.  Gently dump the eggs one at a time into the sauce pan of boiling water.  Let the egg cook until firm.  Scoop out with a slotted spoon.

Place on top of lentils*.

* A dollop of sour cream is excellent on top as well.  But the egg was rich and creamy.


Heather said...

Your poached egg looks perfect! At first I thought it was over chili, and I was like, "OMG AMAZING I WANT CHILI WITH AN EGG ON TOP!" Then I saw that it wasn't chili--but it still looks great! :)

Anncoo said...

I love poached egg and I can eat it everyday. Love your creation and looks so delicious :)

kat said...

Poaching an egg perfectly is such a feat

LittleRed said...

So glad I check your blog before I headed out for Christmas. I had mine all set for the 17th...oops. I loved this challenge!....and your photo looks just beautiful. A great job as always:)

jenncuisine said...

Gorgeous and what a tasty looking dish to serve with the poached egg! Poached to perfection indeed!

grace said...

ah, the poached egg. food porn at its finest. :)

Maria said...

I have never poached an egg, I better get with it!

The Blonde Duck said...

I've never had poached eggs.

elra said...

My favorite way of eating egg. Looks perfect Lori !

Soma said...

I am having poached eggs with potato hash for dinner. This sounds so good! beautiful recipe. loving the little gooey yellow.

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