I am a poacher
Saturday, August 09, 2008
Whenever I think of poached eggs, I think of that stupid Runaway Bride movie where the star of the flick has her eggs in whatever way her current fiance does. We would never have to worry about that kind of thing in my house - my husband is a scrambled egg man and I am purely all about poached eggs. In fact, my favorite gift from our wedding is the fantastic egg poaching pan from Williams-Sonoma. The other day I was leafing through the most recent issue of Food and Wine and saw and interesting poached egg recipe from Massachusetts chef Tony Maws: poached eggs with cubanelle pepper puree.
How could I resist?
It was delicious! The runny egg yolk was so yummy mixed in with the sauteed mushrooms, and the cubanelle puree was just the teeniest bit smoky. If I make this again, I’d probably go with a slightly hotter pepper, though.
eggs,Natural Acres - 100 miles
cubanelle peppers, Lancaster Farm Fresh - 100 miles
garlic, my garden - 0 miles
mushrooms, Mother Earth - 31 miles
Posted by Nicole on 08/09 at 10:32 AM
