This breakfast is what I make for myself every Sunday. It's my favorite breakfast and it only takes minutes for a flavor-packed, rich, fresh meal.
It is best to use very fresh eggs when poaching. Eggs fresh from the Farmer's Market are ideal, but during the winter I buy organic, free-range eggs from my local grocer. The darker the yolk, the better!
Because I don't have an egg poacher, I drop two metal round cookie cutters into the water and slip my eggs into them to cook. This helps them retain their shape and prevents them from sticking to each other or the pot.
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Poached Eggs over Garlic-Parmesan Toast
Serves 1-2
Ingredients:
2 fresh organic eggs
2 pieces of bread, an English muffin, or leftover baguette
1/4 cup shredded Parmesan
1 garlic clove, peeled and whole
extra-virgin olive oil
salt and pepper, to taste
1. Bring a pot of salted water to a gentle boil. Reduce to a simmer. Crack eggs into the cookie cutters/egg poacher/water. Poach for 3 1/2 - 4 minutes.
2. In the meantime, toast your bread in a toaster oven or toaster. Piercing the clove lengthwise with a fork (to prevent the garlic oils from stinking up your hands), rub the raw garlic into the toast. Drizzle with extra-virgin olive oil and top the center of one piece of toast with half of the Parmesan and then the other.
3. Using a slotted spoon, remove an egg from the water and gently tip against the side of the pot to remove excess liquid. Place on top of the toast and cheese. Repeat with the other egg.
4. Top both eggs with a nice pinch of finishing salt and a good sprinkling of pepper.
**For extra nutritional punch - add some steamed spinach, finely sliced asparagus, or a slice of tomato beneath the cheese.
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