I have finally discovered the poached egg. Don't ask me how I'd gone 35 years without eating one - I can barely fathom it myself, but up until recently nothing was more disgusting (and terrifying) than eating runny yolk. Eggs were to be scrambled (dry), deviled (my now second favorite way to eat them), made into an omelet (the more cheese the better) or as an addition to a recipe but never ever ever were they to be wet and runny. The mere thought gave me chills.
But, how can one profess to be a foodie (foodista?) and food blogger whilst being scared of a little egg? Preposterous! I admit, over the past year or so, I've been tempted. I mean, the Crab Cake Eggs Benedict my girlfriend ordered for brunch in DC last summer almost swayed me and if we hadn't drank so much fun the night before, I may have caved. It was coming, it was...inevitable; and my world was changed forever on Sunday July 10, 2011 at roughly 11am at Shea's Cafe in Absecon, NJ. Their Eggs Benedict shamelessly took my poached egg virginity with reckless abandon (or maybe that was just the way I devoured my brunch) and left me wanting more! Since then, I can't get enough of that drippy, velvety, buttery yolk. I want everything I eat to be slathered in nature's gravy. Poached eggs on buttered toast has become my new weekend go-to breakfast - and for those of you who've never poached an egg before; don't believe the hype it is NOT difficult! I've been poaching eggs like a fiend over the past month and putting them on everything from toast to salads to creamed spinach; which has to be, hands down, the most comforting dish there is! Maybe it's because it's so new to me but this dish is more comforting than mashed potatoes, more comforting than macaroni and cheese, more comforting than dessert - ok maybe not, I've got to draw the line somewhere! But you get my point - this is divine!
