They come in and snuggle, wriggling with energy and ready-to-go-ness until finally I roll out of bed and begin my day hazily.
First stop is the coffee machine.
Nowadays I need all the help I can get.
Once upon a time I was like my children.
Hubster never was and it would drive me mad having to wait for him.
I hated that I felt we missed all those hours that could have been spent together....awake.
Now we both get up at the same time as our children to more or less start the day together.
When did it leave me....that ready-to-go-ness?
That ability to bound out of bed & seize the day with the same joie de vivre my children do.
I miss it......
GOURMET GIRLFRIEND'S POACHED GREEN EGGS WITH CUMIN SALT:
This morning after I had despatched various children to various spots I came home and really fancied something delicious for brekky. This is what I made myself.
Do you have those days...where cereal just ain't gonna cut it for brekky?
Try this...it is delicious & really pretty easy. It would also make a delicious light dinner. Or a great dinner if you are home alone and cooking for one!
Our bantams have just started laying again and I also had some beautiful fresh Cavolo Nero (Tuscan Kale) so I wanted to use them together. I love Cavolo Nero- it is probably one of my favourite greens. Do you know it? It used to be quite hard to find and we started to grow it ourselves but now it is much easier. You can substitute it wherever you would use spinach or silverbeet.
Here are some pics of it. I think it is really beautiful.
Did you know the key to perfect poached eggs is the freshness of the egg- it is that simple! If you have old eggs the white will dissipate in the water. Fresh eggs congeal beautifully to make the eggs you may have only been able to achieve when you eat eggs at a Cafe. Supermarket eggs are invariably old. It is one of the joys of having your own chickens- you know your eggs are always super fresh!
This recipe is for one- so obviously just adjust according to the amount of people you have.
NB: for the cumin salt I roast seeds and grind them but you can skip this if you wish. Fresh roasted & Ground spices will always give you a superior flavour. You can make larger amounts and keep in an airtight container.
WHAT YOU WILL NEED:
- 1 egg
- 3 leaves of Cavalo Nero roughly chopped
- 2 teaspoons cumin powder
- 2 teaspoons salt
- a small amount of fresh coriander, roughly chopped
- a slice of sourdough toast
- EVOO (extra virgin olive oil)
- 1 tablespoon white vinegar
- water
For the cumin salt just simply add the ground cumin & salt together.
Half fill a deep frypan with water, add a tablespoon of vinegar (this helps congeal the egg) and bring to the boil.
In a small frypan add a teaspoon of EVOO and gently fry the Cavolo Nero till just limp. I like to still have crunch. Cook for longer if you prefer it softer. Remove from pan.
Pop your toast in the toaster.
While it is toasting you can poach your egg.
Reduce the water from a boil to a very low simmer. Use a spoon to create a whirlpool action in the water and then crack your egg into the centre. I cook until when I touch the whit it is just firm...probably about 3 minutes.
Butter your toast and pop Cavolo Nero on top.
Remove egg carefully with a slotted spoon and place on top of Cavolo Nero.
Dust with a little cumin salt and fresh coriander.
Drizzle with a little EVOO.
Enjoy with a bowl of coffee!
I was listening to this at breakfast this morning.
