It’s so satisfying to cook up something delicious from the lovely ingredients you’ve just bought that very morning. Earlier today, we headed to our local market and soaked up the morning sun while perusing the produce grown by our local farmers. Plump purple tomatoes, half a kilo of strawberries, rainbow coloured carrots, and fresh free range eggs are among the goodies we squeezed into our basket and brought home with us. Not before swinging by Northbridge for Greek φραπέ (iced coffee), of course!
Eggs on toast would have to be one of my favourite breakfast dishes. It’s easy, quick and when done right, feels like a decadent cafe-style breakfast. This is my preferred way of eating eggs; nutritious, tasty and ready in less than 10 minutes! Best of all it gives you the chance to use all those delicious market ingredients while they are still vibrant and fresh.
Poached Eggs & Greens
4 x free range eggs
a dash of vinegar (I use apple cider, but white vinegar is also fine)
4 x slices good quality bread (seeded sourdough is my current favourite), toasted
half tablespoon extra virgin olive oil
1 clove garlic (avoid the bleached white stuff from the supermarket, and buy local)
3 big handfuls of fresh baby spinach, washed (it looks like a lot, but I promise it cooks down!)
a handful of cherry tomatoes (for best flavour, use when plump and perfectly red)
1/2 – 1 whole ripe avocado, sliced
Optional, for Seasoning
Squeeze of lemon juice
Sprinkle of sea salt (I buy this lovely pink one, from the Murray River)
Freshly ground pepper
Pinch of dried chili flakes
1. Fill half a medium saucepan with water, cover, and bring to the boil.
2. While waiting for water to boil, in a small saucepan over medium heat gently sautee the garlic in the oil until fragrant.
3. Add the spinach and sautee for a couple of minutes until it has cooked down. Remove from heat and put aside.
4. Once water is boiling, reduce to a low heat and gently (but quickly!) lower four eggs (in their shells) into the water. Leave for no more than 10 seconds, and using a slotted spoon scoop the eggs out and pop to the side.
5. Add a dash of vinegar to the water, and using a wooden spoon, create a clockwise current in the water, so that it is whizzing around in a circular direction.
6. Quickly crack each egg one by one, and gently drop into the water. The clockwise movement of the water will ensure that the egg white doesn’t separate from the yolk.
7. Leave to cook over a low heat, uncovered, until the eggs are poached to your liking, approx. 5 minutes in my case.
8. While eggs are cooking, toast your bread, cut baby tomatoes in half and slice avocado.
9. Layer each piece of toast with 1/8 – 1/4 of an avocado, and squeeze over a little lemon juice and a pinch of dried chili. Spoon 1/4 of the spinach onto each piece, and top with 1/4 of the sliced tomatoes. Sprinkle with a little sea salt.
10. When the eggs are perfectly poached, remove with a slotted spoon, allowing any water to run off the egg before placing it on the toast.
Grind a little fresh pepper over your eggs, and if you like a bit of kick, add a little more dried chili. You may need a knife and fork to eat this, as if you get excited like I do and use loads of veg, it may be tricky to eat! Enjoy with freshly brewed coffee or a hot cup of tea. A cafe-style breakfast, at a quarter of the cost!
In addition to eggs on toast, Greek-style iced coffee and market shopping, here are some other bits and pieces that I’ve been loving this month. Happy November everyone!
* Walking tours are such a great way to see a city. Here are 10 with a twist!
* Would a visual reminder of your daily fruit & veg inspire you to eat more?
* Backpacks that carry a country! My eye is firmly on you, Thailand
* Free meditation course! With exams coming up this is looking pretty tempting…
* It may be from 2011, but this anti drink driving ad from NZ is one of the best I’ve seen
* When did you last wash your makeup brushes? I thought as much! Do it the natural way
* Dainty and pretty tattoos…not an oxymoron!
* I won’t lie, living in Oxford really did feel a little bit magical…
* Science really is great.