Poached Eggs with Greens and Goat Cheese on Toast

I’m sure you know how it is with food: it speaks to us in a welter of voices and feelings: whispers, sighs, hot voice in the ear.

So last night, on my way back home, thinking about dinner, I got an authoritative “Poached Eggs” from my limbic system.

I like them.  I’m not very good at making them (they spread out too much or else the yolks get too hard).  Good chance to practice.

But what to make with them?  I had noshed at the last event of the day — a reception for some teams finishing up an Entrepreneurship course — and didn’t want some blowout dish like Eggs Benedict or hash and eggs.

Epicurious to the rescue.  They had a dish called “Poached Eggs with Ramps” that looked like the ticket.

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That’s theirs.

Well, needless to say, I didn’t have any ramps, but I did have some baby chard from the farmer’s market.

And I didn’t have goat cheese, but I had some La Tur, which is a blend of goat, sheep, and cow.

Safe improvisations, both.

And I had some nice gnarly-looking multigrain bread to give some bottom to the piece.

So, I sauteed the chard with olive oil and salt

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As I feared, I ran into trouble with the eggs.  First egg spread way out, even with the vinegar in the water.

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Second egg went a bit better, and I knew enough by now to get them out of the water before the yolks turned to adamantine,

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20150306_195228Here’s the final result.  Not too shabby, and very tasty.

 

A decisive answer to that limbic voice.

 

 

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