The best thing about cooking and experimenting with recipes for me is that it can be a collaborative affair and here is a product of this synergy. I love eggs: poached and boiled are favourite cooking methods and I make them for breakfast, brunch, lunch or dinner. I first read the recipe for Poached Eggs on Toasted Brioche with Garlicky Mushrooms on Kitchen Culinaire where Julie references Fine Cooking April/May 2011. I had been meaning to try Dorie Greenspan’s Ruffly Poached Eggs for a while and this seemed like a perfect opportunity to blend the two recipes. The mushrooms, the egg assembly and the garlic olive oil can be done in advance, making it a good dish for entertaining. I’ve adjusted the recipe to make 2 servings, but you can easily double or triple the ingredients. Read more
Happy New Year from Nourishing Vancouver to you, wherever in the world you are living, cooking and nourishing those around you!
While I have had a brief hiatus from posting, I was busy in the kitchen over the holidays, connecting with family and friends, and collecting a few recipes to share ~ connecting…collecting…collaging, from my kitchen to yours. Read more
I have never been particularly successful making well-shaped poached eggs, but I recently discovered a different technique that really works. The procedure is a bit tiresome due to the number of steps involved, but you can prepare them ahead of time.