Thursday, May 8, 2008

Wonderful Weather

Can we just talk about how happy this weather is making me? Between the wonderful sunshine and the Frappe Latte I just inhaled from Cafe Nero, I'm in a pretty darn good mood. So I thought it might time to share a delicious dish my mom and I made for Easter this year. And although it totally snowed that day (COME ON!) this is perfect for a springtime brunch

Poached Eggs on Brioche

  • 12 large eggs (or 24 small eggs)
  • 12 brioche slices, lightly toasted
  • 12 thin slices Canadian bacon or smoked ham
  • 12 slices tomato (from 2 to 3 tomatoes)
  • 12 thin slices red onion (from 1 medium onion)
  • 3/4 cup grated Cheddar cheese (about 3 ounces)
  • 3/4 cup grated Swiss cheese (about 3 ounces)
  • Paprika for garnish (optional)

Preheat broiler. Line 13- by 9-inch baking dish (or large rimmed baking dish) with aluminum foil.

Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

See that? That's my mom's hand pointing out what a properly poached egg should look like

And this is how you effectively get the fruit out of a pomegranate

And this is my mom trimming the eggs to make them look all purdy- because that sort of thing matters to us.

Just have to add all that lovely cheese

And just a dash of paprika

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