poached egg over brioche with pistou
I must confess something. Prior to this meal, I have never poached an egg. I have eaten poached eggs, but I have never made them myself. It has been on my to do list for some time. So, today, I poached my first egg.
I made the pistou in my mini food processor using some basil leaves, extra virgin olive oil, and garlic. My basil plant died this winter, so I had to buy some for this dish. I fully intend to have basil in my new garden. Did I mention I’m going to be starting my first garden? It’s very exciting.
Our local bakery, The Flour Pot, makes a wonderful brioche. I picked up a loaf this morning, and it took all I could do to resist eating it before lunch.
I toasted a slice of brioche, shaved some parmesan cheese over the toast, topped it with one poached egg, and then sprinkled the pistou and some fleur de sel over the top. It was fabulous. And gone within about 30 seconds.
Lessons learned today:
- Poaching an egg is not rocket science, but it’s not the easiest thing either. I’m sure with practice I’ll figure out how to get rid of those trailing strands of egg white.
- Poached eggs are divine.
- Pistou is a great addition for ramping up flavor. So is fleur de sel.
- I need a personal photographer to capture some of the more interesting steps of the process – like the egg poaching part. I’m not sure my husband will give up his day job, though. I can’t pay that well.