Saturday, May 03, 2008

The Incredible Edible Egg...

For breakfast this morning I had a poached egg on toast. The poached egg, when done right so the egg yolk is still runny enough to soak through your toast, can be the perfect convergence of flavors. I use Pepperidge Farm White Bread for the toast (though toasted ciabatta is divine...) and I put a bit of butter on the toast before popping the poached egg on top. Once the egg is in place I put a little bit of fresh ground pepper, some kosher salt and the coup de grace, a dash of tabasco sauce. Yum.

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