Egg Roll
I seem to be on a roll with egg dishes these days, notably eggs plopped on top of things.Having made this huge pot of beans (did you know that a single pound of beans will feed a small army?) while My Beloved was away on business, I wanted him to taste them on his first night home. He's not a huge beans-and-franks fan and the beans already had ham in them, anyway, so I was at somewhat of a loss as to how to dress up the dish.
Inspiration! What about a pair of poached eggs with golden, runny centers atop all that brownish-red goodness? It had worked like a charm with the butternut hash, so why not?
He inhaled it. He scraped up the last lingering slurp of sauce. He looked around for more.
I'm on a roll, an egg roll.
posted by Zoomie at
5:17 AM
8 Comments:
You really are on a roll; poached eggs on beans are one of my favorite meals for this cold weather. Your dish sounds delish and inspired me to start making my pot liquor for the black eyed peas and greens that I serve on New Year's Day.
Awesome! Your eggs look perfect, too. I can never quite manage to poach correctly.
oooh, egg blood *feels faint*
Nancy, the first comment I read from you was last New Years on "I'm Mad" when I learned that black eyed peas and greens are traditional New Year's fare.
Kitt, I'm not fancy with my poaching, just pop them in simmering water and wait. Getting them out whole is the trick.
Morgan, ooops, sorry! :-)
You are a master poacher, yes. On an egg roll.
I introduced you to New Year's black-eyed peas? Cool! This year Cranky and I were thinking of jazzing it up (or going completely off course). Edamame. We could still change our minds.
Has it been a whole year? If I've introduced a few of you "Yankees" to black eyed peas for New Year's, I will have fulfilled my mandate from my ancestors.
Cookiecrumb, I'll look forward to whatever you decide to serve - always semi-traditional and semi-rebellious.
Nancy, your ancestors sleep peacefully thanks to you. Are you going to post about your pot liquor and your method, or are we stuck with the interweb?
Making pot liquor is so simple that I'm almost ashamed to post a recipe. Simmer until tender a whole heap of pork bones, pork feet, any other bones in the freezer, onions, garlic, celery, chili peppers, and a carrot of two. Also add any semi-decent green vegetables in the fridge - good enough for stock but not really good enough to eat in the normal fashion. Simmer for a day or two until the skin falls off the port feet. Strain, chill and de-fat the stock. I ended up with four smallish plastic containers of pork stock - each one good for a whole hot of beans, greens or even winter soup of potatoes, carrots and sausage. I don't add salt to anything as the pork is salty enough but your taste may differ.
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