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.