Sunday, February 15, 2009

Recipe: Poached Eggs with Dijon Dill Sauce

I've been really lazy lately--not posting anything, and I haven't taken any pictures in awhile, either. I'm going to try to start posting a new recipe every Friday, but I can't promise I'll have a bunch of pictures to match. I try; but it is really difficult to cook and photograph at the same time!

Poached Eggs with Dijon Dill Sauce, for 2

This is something I invented myself last Saturday morning while I was trying to figure out what to make for breakfast.

2 slices of toasted Ciabatta bread, 1.5-2" thick.
2 slices of honey ham
1/2 C. shredded, steamed chard
2 eggs, poached

For sauce:
1/2 TB of butter
1/4 tsp of flour
1/3 C of half and half
1/4 tsp garlic powder
1/4 tsp honey dijon mustard
A bit of dill, around 1/8 tsp, just a few gentle shakes of the spice jar
Salt and pepper

Toast the bread, top with the ham, and put in a 250 degree oven to keep warm. Prepare the chard by removing the stems and center vein and slicing into ribbons. To steam, put in a pot with 1/2" of water and cook until the chard is bright green, around 5 minutes. Put aside.
Poach the eggs. Fill a pot with water, enough so that the cracked eggs will be completely submerged. Add 1 TB of white vinegar to the water. Bring to a boil. While you are waiting for the water to boil, make the sauce (recipe below). Crack the eggs into the boiling water. Reduce the heat to medium and cover. Cook for 2-5 minutes, depending on how well done you like your eggs. I usually cook mine for about 3 minutes, and I like them slightly runny.

Melt the butter in a small saucepan. Once melted, add the flour and stir to combine. Add the half and half and stir again until slightly reduced. Add the garlic powder, dill, and a little bit of pepper. Turn off the heat and add the mustard, stirring until completely combined. Taste and add salt if needed.

To assemble:
Take the bread and ham out of the oven and plate. Divide the chard evenly onto both slices, top with the poached eggs and the sauce, and enjoy!

No comments:

Post a Comment