Tag Archives: poached eggs

Poached Eggs with Kale & Red Peppers

Is there anything better than the most delicious meal of your life that happens to leave you feeling like you can take on the world, rather than bloaty and sluggish and desperate for a food-coma-induced nap? There isn’t, actually, and while I wouldn’t go as far as to say that this recipe is that meal, it’s flavorful, indulgent, and colorful, and will also leave you feeling energetic and healthy.

I’m determined to develop a repertoire of meals that are packed with flavor and high in nutrients. This is one of those meals.

Recipe | Gluten-Free Poached Egg with Kale, Peppers, Cheese and Toast

Ingredients

  • 1 egg
  • 1 piece of bread (I used Udi’s Gluten-Free White Bread)
  • Cheese of choice (I used a raw milk cheddar cheese from Trader Joe’s)
  • 2 Tablespoons chopped red bell pepper
  • 1 cup chopped kale
  • olive oil
  • salt and pepper

poached egg on veggies and toast

Instructions

Heat 1-2 tablespoons of olive oil in a pan over medium-high heat. Once hot, add chopped red peppers and kale. Using tongs or a spatula, flip/saute to ensure even coating of olive oil. Sprinkle a little salt and cook until the kale begins to wilt just a little and the peppers are tender, about 5-7 minutes.

Meanwhile, poach an egg (I have an egg poacher, which I highly recommend, but here’s a tutorial), or cook the egg however you prefer (if I’m not poaching it, I like mine scrambled or over-medium). Poaching, for me, takes about 10 minutes.

While the egg and veggies are doing their thing on the stove-top, toast your bread. Top the bread with cheese, veggies, and your egg (however you cooked it). Season with salt and pepper.

doniree

Doniree is based in Portland, Oregon, where she is pretty damn thrilled about the Pacific Northwest's focus on local and seasonal food and great wine. When she's not at home, she's on the hunt for the best brunch, the best happy hour, and the best whiskey bar a city has to offer.

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Coffee, Croissants, and the Realization That I Belong in a French Cafe

It hit me sometime mid-breakfast Sunday morning, that I have a thing for French-style bars and restaurants. Bakeries, Bistros, and Brasseries, I love them all. Butter (REAL butter), bread, and Burgundies. Baguettes, Bordeauxs, and [Carla] Bruni.

Huh. Why does everything I love about my France start with the letter ‘B’?

Oh! Except Croissants!

best croissant in portland

And coffee.

vanilla latte

This croissant at Petite Provence of Division was easily the best croissant I’ve ever had in my entire life. Flaky on the outside, soft and doughy on the inside. Absolutely mind-blowing when dipped in the homemade raspberry jam they serve alongside it.

Brunch at Petite Provence | SE Division Street | Portland, OR

The menu is incredible and includes a Brie and [Basil Chicken] Sausage Scramble, a Northwest Salmon Hash, two different kinds of French Toast, and this incredible little rendition of poached eggs:

poached eggs and risotta cakes

Poached eggs atop little risotto cakes made with asparagus, bacon, and onions, served alongside better-than-just-boring-ol’-breakfast-potatoes (sorry, Ben), potatoes AND butternut squash.

breakfast potatoes and butternut squash

No time to sit and eat? Don’t you worry — grab a pastry or a fruit tart from their bakery and be on your merry way.

fruit tart at petite provence

doniree

Doniree is based in Portland, Oregon, where she is pretty damn thrilled about the Pacific Northwest's focus on local and seasonal food and great wine. When she's not at home, she's on the hunt for the best brunch, the best happy hour, and the best whiskey bar a city has to offer.

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Flickr

We Did It! Homemade Eggs Benedict

BOO. YAH. We’ve been working out the individual parts of Eggs Benedict over the last month or so – Hollandaise sauce that doesn’t separate… poached eggs that don’t fall apart, etc. I found a simple recipe for homemade biscuits, and we got some fresh Dungeoness crab at the Farmers’ Market yesterday.

It was time.

eggs benedict

And it was goooooooooood. More details on the prep, etc. are here.

doniree

Doniree is based in Portland, Oregon, where she is pretty damn thrilled about the Pacific Northwest's focus on local and seasonal food and great wine. When she's not at home, she's on the hunt for the best brunch, the best happy hour, and the best whiskey bar a city has to offer.

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Flickr