Lazy Saturday mornings are one of my favorite things. Sean usually makes me coffee and eggs and we can both relax for a bit before starting our weekend to do lists. This morning breakfast was a combined effort and we made cheesy herb waffles with sautéed spinach and poached eggs. Delicious!
I have poached eggs before, but they have never turned out as pretty as they did on this day. I recently read an article about poaching eggs were they recommended putting some white vinegar in the tea cup with your egg and letting them sit for a few minutes before you cooked the egg. The vinegar helps the white of the egg stay together better. I also created a whirlpool in the pot of simmering water before I put the egg in the middle, which also helps to keep the egg together. After two minutes I had a beautiful egg, yumm!
Cheesy Herb Waffles with Sautéed Spinach and a Poached Egg
For the Waffles (Makes 4)
2 eggs
2 cups all purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
4 scallions, whites and light green parts minced
1/2 cup grated cheddar cheese
1/2 cup grated parmesan cheese
Beat the eggs until light and fluffy and then stir in the oil. In a separate bowl stir together the flour, baking powder, salt, herbs, scallions, and cheese. Mix the dry ingredients into the wet until just smooth and let sit for a while, or even overnight if you wish. When your ready preheat your waffle iron and make the waffles.
For the Spinach
1/2 tablespoon butter
A large container of fresh spinach
2 cloves of garlic minced
Melt the butter in a large skillet. Add handfuls of spinach to the skillet and using tongs toss until the spinach starts to wilt and you can add more spinach. Keep doing this until almost all of the spinach in totally wilted. Add in the garlic and let cook for about a minute or two more. Add salt and pepper to taste.
The Poached Egg
4 eggs
1 cup white vinegar
In four tea cups place 1/4 cup of vinegar each. Crack open one egg into each cup and let sit for about five minutes. Meanwhile bring a pot of water to a simmer. When you’re ready stir the water to create a whirlpool and gently poor the vinegar and egg into the middle of the pot. Cook for two minutes and then scoop the egg out of the pot with a slotted spoon. Repeat for each of the other eggs.
Assemble the waffle, spinach and egg. Season with salt and pepper. Add extra cheese on top if you’d like and enjoy!
A Sharper Focus 