Avocados are the best thing that’s happened to food since bread. Once a very California thing has made it’s way over to the East Coast and we’re loving it. Salads, sandwiches, eggs, pastas…you name it, I’ll add avocado to it. So when Sunday rolled around and I wanted something brunchy, but not too heavy, I upped the avocado toast game.
Nothing spells Sunday like poached eggs. You know, like brunch-style eggs benedict poached eggs that complete my Sundays. In the past, I left egg-poaching to the experts, top brunch spots in DC. Not to say I hadn’t tried poaching eggs. I tried. I went through cartons of eggs only to fail miserably at the whole getting the egg and the eggwhite to stay together. So I gave up for a while…Until recently when I found this video for poaching eggs in a strainer. It sounds odd, but I tested it. Take my word for it. I wouldn’t recommend something I haven’t tried and remember, I’m the girl who wasted at least two cartons of eggs trying to get an edible poached egg.
Thank you Health Magazine and Food & Wine for teaching me how to poach an egg! http://www.health.com/health/video/020859576,00.htmlhootPostID=b86c8e403c3ff572604c0bd0b1c5d374