One of my favorite finds was watercress - a green I really like but rarely buy because it's often too pricey or just looks downtrodden (although the Berkeley Bowl does usually have incredible watercress).

The end result was quite nice - both hearty and fresh and somehow felt very European and sophisticated. It whetted my appetite for more poached egg creations - I'd like to try something involving tomatoes sauteed in garlic next time and there is always the spinach and hollandaise sauce combo (a.k.a. Eggs Benedict) which I love.

Poached Egg Sandwiches With Watercress & Shallot
Ingredients
- Eggs - use one per slice of bread (try to buy free range, organic eggs - they taste better and are better for you and the environment and they come from happier, healthier animals)
- Bread - I used rye but an english muffin or some other bread would do nicely
- Watercress, washed and dried
- Shallot, thinly sliced
- Vinaigrette
- Cheese - I used cheddar but think that many other cheeses would work well - anything on the soft and creamy or hard and melty side would be good
1. Poach the eggs to desired hardness - I like the yolk to be a little soft
2. Slice the bread and cover the slices with cheese and broil until bubbling (depending on your broiler, anywhere from 30-60 seconds)
3. Toss the watercress with the shallot and dressing
4. Top the cheese toasts with the eggs and watercress salad and eat!

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