Sunday Brunch: Poached Eggs, Roasted Potatoes, Ramp Leaves and OrganicBacon

Monday, May 6, 2013

Ours is a busy family and because of this, we often don’t get to eat meals together. Our favorite family meal is Sunday breakfast. Which is really becoming more brunch as the kiddos get older.
That combined with my poached egg obsession, gets you the lovely brunchy meal below.

Poached Eggs seem so simple but are actually tricky. I have watched a few YouTube videos and tried a few recipes till finally found this one that results in perfection. Not surprisingly, it’s by smitten kitchen
this entry shows pictures along the way and is the best step by step that I have seen.

If you follow this recipe, you will get that perfect poached egg, I promise! Well at least after a few botched attempts!
I will note that this has only worked for me by poaching eggs individually which is why husband gets only ONE instead of two.


Heat a pot with a few inches of water in it. You will need enough to COVER the egg.
Put a splash of vinegar in the water. This helps to tighten the egg, in my opinion, you do not taste the vinegar.

Heat the water till it’s hot but NOT boiling or simmering. You want hot water BEFORE it simmers. If it simmers, reduce the flame.

Break the egg CAREFULLY into a small dish or ramekin.

Make a whirlpool in the water with a fork or a spatula and very carefully slide the egg in the middle, continue to create the whirlpool AROUND the egg for a few seconds. Now leave it alone for a few minutes. If your egg gets stuck, CAREFULLY slide a spatula under for about 30 seconds. In about 2-3 minutes your poached egg should be ready.

Scoop it out with a slotted spoon. Let it drain on a paper towel. Serve.

For each additional egg, repeat above. Time consuming but so worth it!

I served with roasted potatoes, organic bacon by Applegate, ramps (wild leeks that are currently in season) and a flat bagel.


4-5 potatoes, washed, dried, cut into ½ pieces
Peel if the skin is not good, otherwise leave the skin
2 tablespoons of oil (I use grape)
Salt and pepper to taste.

Preheat oven to 425degrees. I use my Breville Smart Convection Oven—you will see it listed under my favorite products.
Otherwise, regular oven is fine. Toss potatoes with oil and salt. Roast about ½ hour till golden brown.

Wash and spin dry ramp leaves. I already used the bulbs earlier in the week so I only had leaves.
Heat a pan with a tablespoon of oil (I used grape). Add ramps, cook till wilted. Add a bit of salt.

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