POACHED EGGS WITH GRILLED TOMATOES, CORN, AND PESTO

serves 2


ingredients:

6 thick slices of heirloom tomato

2 teaspoons balsamic vinegar

1 tablespoon extra virgin olive oil

salt

pepper

2 slices white country bread

1 clove garlic

raw kernels cut off of 1 ear of corn

2 eggs, poached*

2 tablespoons pesto (any kind -- see below for a few ideas**)

chopped parsley or chives

1 tablespoon pine nuts, lightly toasted

parmesan, thinly shaved with a vegetable peeler

olive oil

chunky salt


directions:

Core and thickly slice the tomato. Coat them with vinegar, olive oil, salt, and pepper. Heat up a grill pan until it's smoking. Sear tomato slices for a minute or so on each side. Remove from heat and set aside. 

Grill or toast the bread. Rub garlic clove all over both pieces of bread. The garlic clove will disappear like an eraser.

Poach eggs until they reach desired doneness. Remove eggs from water and place on a clean dish towel for less than a minute.

Start stacking things up on the bread. First the tomato slices, then the raw corn, followed by the hot poached eggs (the eggs will steam the corn a bit). Top with pesto, chopped herbs, pine nuts, parmesan shavings, a drizzle of olive oil and crunchy salt.


*Tips for poached eggs (taught to me by my mother)

1. Bring water to a boil. Make sure it's at least 5 inches deep so the eggs don't stick to the bottom of the pan.

2. Turn flame all the way down. You don't want the water bubbling at all.

3. Add a pinch of salt and a few teaspoons of white, white wine, or champagne vinegar. Stir.

4. Crack an egg into a small bowl. Slowly slide the egg into the water. Repeat with next egg. And so on. Don't overcrowd the eggs. Two at a time works best in a small pot. Four at a time in a larger pot. (My mother cooks them one at a time and before sliding the egg in she spins the water around with a spoon to make a whirlpool. Then she slides the egg into the middle of the whirlpool. Super cool trick. But don't try this if you already have another egg in the water.)

5. After a minute, use a slotted spoon to check on the egg. It's probably about halfway there. Once the white is completely set (touch it if you can't tell), remove and place on a clean dishtowel to catch the water.

6. Serve right away. Or you can reheat the poached egg by sliding it back into the water for 30 seconds or so.


**Dash and Bella pesto recipes (classic basil or sun dried tomato would also work well):

1.  parsley/cilantro pesto

2. arugula/spinach pesto


DASH AND BELLA

http://www.dashandbella.blogspot.com


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