I’ve been really lazy lately–not posting anything, and I haven’t taken any pictures in awhile, either. I’m going to try to start posting a new recipe every Friday, but I can’t promise I’ll have a bunch of pictures to match. I try; but it is really difficult to cook and photograph at the same time!
Poached Eggs with Dijon Dill Sauce, for 2
This is something I invented myself last Saturday morning while I was trying to figure out what to make for breakfast.
2 slices of toasted Ciabatta bread, 1.5-2″ thick.
2 slices of honey ham
1/2 C. shredded, steamed chard
2 eggs, poached
1/2 TB of butter
1/4 tsp of flour
1/3 C of half and half
1/4 tsp garlic powder
1/4 tsp honey dijon mustard
A bit of dill, around 1/8 tsp, just a few gentle shakes of the spice jar
Salt and pepper
Toast the bread, top with the ham, and put in a 250 degree oven to keep warm. Prepare the chard by removing the stems and center vein and slicing into ribbons. To steam, put in a pot with 1/2″ of water and cook until the chard is bright green, around 5 minutes. Put aside.
Poach the eggs. Fill a pot with water, enough so that the cracked eggs will be completely submerged. Add 1 TB of white vinegar to the water. Bring to a boil. While you are waiting for the water to boil, make the sauce (recipe below). Crack the eggs into the boiling water. Reduce the heat to medium and cover. Cook for 2-5 minutes, depending on how well done you like your eggs. I usually cook mine for about 3 minutes, and I like them slightly runny.
Melt the butter in a small saucepan. Once melted, add the flour and stir to combine. Add the half and half and stir again until slightly reduced. Add the garlic powder, dill, and a little bit of pepper. Turn off the heat and add the mustard, stirring until completely combined. Taste and add salt if needed.
Take the bread and ham out of the oven and plate. Divide the chard evenly onto both slices, top with the poached eggs and the sauce, and enjoy!