Pleasantly Poached

Breakfast is a meal I rarely have time for but really enjoy making. So, whenever the opportunity presents itself I try to make (no pun intended) the most of it. This was a morning of opportunity!! I purchased a Bon Appetit cookbook at the book fair I attended a month ago and found a simple recipe for skillet poached eggs. The original recipe suggested combining green onions, kosher salt and parsley to olive oil and brushing the mixture on the inside of the ramekins. I omitted the parsley.

The eggs were covered and simmered 6 minutes. While the eggs were turning into magical goodness I brushed some of the olive oil and green onion mixture onto challah and toasted a few slices. The original recipe suggested using prosciutto but we used bacon as a substitute. Once the eggs were cooked and the bread was toasted I assembled our breakfast treats.

I made a few modifications to this dish with the addition of greens and mediterranean goat cheese to provide a savory contrast to the slight sweetness of the challah. Happy cooking!!!