Over the past week, my mornings have been exceptionally spacious. For the first time ever, my regular morning yoga clients are out of town at the and all my coaching clients and group yoga classes are in the afternoon or evening. So, I’ve been taking advantage of these rare – actually unprecedented -mornings in my life. My enjoyable activities not only include reading the New York Times with my husband (also a freelancer) and yoga, but cooking slightly more involved breakfasts.
Now, the word “involved” really only applies to the wider array of ingredients used, as what I’ve been reminded of is how simple good, well-rounded breakfasts are to make. Here’s one of my favorites that makes a great lunch or dinner:
Poached Eggs on Toast with Baby Arugula or Mixed Greens
$$$ The Cost $$$
This’ll cost you about $4.90 for 2 people.
It’s hard to believe something so delicious and elegant can be so simple.
What You Need
- 4 eggs (Use the freshest eggs you can find!) ($0.67)
- 1 tablespoon of vinegar (like distilled white vinegar)
- Water (fill a large skillet with about 1 ½ inches of water)
What You Do
- Add the vinegar to the water and bring to a boil, then reduce to a simmer.
- Crack the eggs, one at a time, into a small bowl.
- Once the water is simmering, use a ladle to gently transfer the eggs into the simmering water.
- The egg whites will coagulate instantly, thanks to the vinegar, which changes the pH level of the poaching water.
- Poach for about 3 minutes, spooning water on top of eggs as needed. When the whites become opaque and feel firm, the eggs are ready! If you do not like runny yolks, cooks them for a bit longer.
- Remove from water with a slotted spoon. Drain all the water before sliding onto a plate or toast. Some people even place the egg on a paper towel and blot it dry. I’ll admit, I have yet to do this, but might try.
- Definitely sprinkle some sea salt and freshly ground pepper on top.
In the photo above, we devoured our eggs on Turkish Pide Bread Dan brought back from the store ($0.30)
Baby Arugula Salad
We had a wonderfully ripe avocado that needed to be eaten. Serving up the greens alone is great!
What You Need
- About 2 cups of Organic Baby Arugula ($2.00)
- Avocado ($1.50)
What You Do
Toss with my favorite vinaigrette.
How To Make My Favorite Vinaigrette
- What You Need
- 1 Spoonful of Dijon Mustard
- 1 Small Shallot, or part of a larger shallot, finely diced ($0.15)
- ¼ cup Good Olive Oil (my husband just surprised me with this delicious bottle from Eataly) ($0.25)
- ¼ to 1/3 cup Rice Wine Vinegar
- Salt and Pepper
Whisk the ingredients up in a measuring cup or shake them up in a jar. One of my favorite vessels to use is an old Grey Poupon jar.