Breakfast/Brunch Ideas 02: Poached Eggs with Baby Bellas

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We love our weekend brunch. It's something that we look forward to the night before itself.  This is a simple breakfast/brunch idea that you too can try at the comfort of your own home after a good night's sleep :)

Toast the muffins/have your favorite spread on according to your preference and set it aside.

Heat butter over a non-stick pan. Gently stir fry baby bellas over high heat for 3 minutes. Bring heat down to medium, continue stir frying until baby bellas are about half way done and add dried basil. 

Add in diced tomatoes and stir fry until tomatoes begin to lightly soften. Add sea salt to taste, and remove baby bellas and tomatoes from pan.

Next, poach eggs and place them on muffins. Splash a dash of Worcestershire sauce and sprinkle some pepper and dried herbs over the poached eggs. Add a side of baby spinach with crumbled aged cheddar. You're done! 

Poaching the eggs:
In a pan, heat up 6 cups of water and bring it to a simmer. Break egg into a bowl, gently stir the water in the pan into a light swirl and swiftly but gently place the egg into the pan. Using a ladle, remove the poached egg once it's done in about 2.5 to 3 minutes. Repeat steps for the next egg. Note: I usually scoop the egg to test how it jiggles. I've done it many times now, so I know when I see just about the right jiggle I like... it's time to remove the egg without having to actually keep track of time. Also, I do not use vinegar for my poached eggs and they come out just fine.

If you haven't tried poaching eggs before and would like to learn how, I found this tutorial on the web that shows how you can easily get it done at home. I hope it helps. 

Happy trying, and remember to have fun in the kitchen!

Ingredients:

(A)

  • 2 pieces of English muffins (separated)  
  • 1/2 tablespoon of butter
  • 4 pieces of baby bellas (quartered)
  • 1/2 a tomato (diced) 
  • Sea salt to taste 
  • 1/3 teaspoon of dried basil 
(B) 
  • 2 eggs (poached)
  • A dash of Worcestershire sauce
  • 1/3 teaspoon of dried Italian herbs
(C) 
  • 1 cup of baby spinach
  • 1 tablespoon of aged cheddar (crumbled)

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