Since it is finally really, really feeling like spring (or even summer in some cases!), and I think we’re safe even in New England (and New York State?), from any more late snowstorm surprises, I’ve decided it’s a good time to give you another egg recipe.
I know, we get eggs year round, but in spring it just feels right. The chickens are finally able to come out of their coop and poke around in the real outdoor world. Easter may be long past, but I keep seeing bunnies all over our yard, and that makes me think of eggs. (Really? You know; Easter chicks and bunnies; whatever.)
Anyway, unless you have a high cholesterol problem and have to avoid too many eggs, or have an aversion to them as I did for the first part of my childhood (when I would beg for a hamburger every time my family went out for breakfast), I think we can all agree that having eggs on hand is one of the simplest, quickest, cheapest and most filling meals we can get on the table. We can enjoy them at breakfast, as a simple lunch ingredient, or even for “breakfast” at dinner.
I often make this meal idea when I’ve either neglected to eat enough for breakfast and it’s quickly approaching lunch-time, or when all else fails and I need something substantial for my noon-time meal. Sometimes I just plain feel like eating eggs.
So today I’d like to introduce the poached egg sandwich.
Just to note, if you prefer a fried or scrambled egg, that could work nicely as well, but then you will be consuming a little more fat in your sandwich, but more importantly, you’ll have to change the name.
Several years ago I “invested” (a whole three dollars or so, I think), in this plastic, microwave egg poacher at Walmart:
I know that some are avoiding plastic these days, so there are other options, too. My parents used to have little metal cups to be used for this purpose in boiling water. I’m not sure they’re around any more, or perhaps they still come in some pots and pans sets. I’ve even seen a stoneware version made by one of my favorite direct marketing companies, which I assume is also for use in the microwave.
You can, of course, use the “authentic” egg poaching method of dropping the raw egg directly into swirling, boiling water as described on this page. There’s a nice video presentation, and the gentleman doing the demonstration just happens to have a lovely accent, which I find quite pleasant. In fact, I may have to try this, as it certainly is the ideal way to make a nice, runny-yolked, poached egg.
Which ever method you choose, simply poach your egg (or eggs), to your liking.
My favorite addition to my poached egg to add flavor, nice color and most importantly, nutrition, is greens. A little spinach is nice, micro-greens are incredible (if you can get your hands on some), or a little of any green you have on hand will work. You may chop it up if the leaves are especially large or of a tougher texture (like kale).
Add your greens to the top of each egg.
Top with a little shredded cheese if you’d like. (Yum!)
Meanwhile, prepare your bread. Almost any type of bread will do, but most often I use an English muffin or bagel. A roll would be nice, a croissant exquisite,or a nice, thick slice of homemade bread would be comforting. Apparently in the photos I took for this post, both times I used just regular whole grain wheat bread from the store, and it still turns out a delicious egg sandwich.
Toast your bread while the egg(s) cook.
Once everything is done, carefully put your egg on top of your bread of choice.
At this point, you may top with additional fresh greens or lettuce and tomato, and add a slice of cheese (if you did not add shredded to your egg cooker). You could also add your seasoning at this point, rather than to the uncooked egg, if you prefer.
Fresh herbs are a nice option, too, and my husband and sons would probably go for a little hot sauce or even ketchup (although I prefer mine ketchup-less).
You could even go one step further and add a slice of cooked bacon or ham for a more hearty sandwich. (Why do I think the guys would like this idea?)
Another really nice topping is avocado, which also significantly boosts the health factor.
You may top the egg with a second piece of bread and eat by hand like a sandwich (think “healthy egg mcmuffin”), or do as I usually do and eat with only one piece of bread and serve open-faced.
Now your healthy, colorful egg sandwich is complete.
Go ahead and eat.
And think about chickens…..or spring…..or bunnies…..or spring chickens (which I am not, since a rather significant birthday is quickly approaching for me).
And please don’t forget to tell me how you liked it!
Have you ever made a poached egg sandwich? How do you prefer to poach your eggs? When it comes to toppings, are you more of a greens, tomato and avocado person, or would you prefer bacon, cheese, or a nice slab of meat?