Happy Easter Yesterday!
I was planning to post this recipe yesterday but our favorite neighbors invited us to join them for the Easter brunch (all day event, as a rule, especially with the weather like that), so my posting plans fell through.
Now here I am with the recipe/theory of how to cook a perfect poached egg.
Eggs are my favorite breakfast meal. I like them in all styles - fried sunny-side up or over easy, soft boiled, poached, baked en cocotte, scrambled. Chawan mushi, a steamed Japanese egg custard, is one of my recent favorites. Extremely light and airy, with silky mouth feel and delicious, delicate flavor - what's not to like?
Traditionally, it is served as an appetizer, hot or cold, but I prefer to have it for breakfast or lunch.
In the recipe below I mentioned homemade mayonnaise, but didn't give the recipe. Here it is. Homemade mayonnaise is absolutely superior to any store bought mayo and extremely, I mean it – extremely, easy to make. You don’t need any blender, food processors or any fancy piece of equipment, just a good old whisk will do the job in mere minutes. Less than 2 minutes, actually, from start to finish.
Sometimes for Sunday brunch, my friend Lana makes these delicious boiled eggs, halved and topped with mayo and sprinkled with curry powder. I’ve always enjoyed the simplicity and bold flavor of this dish. But I am known as a person who tends to complicate things. So I borrowed Lana’s idea and complicated it with a couple of more ingredients – boquerones, Spanish style pickled anchovies, that give this dish both saltiness and tartness, and spicy radish sprouts, which bring a nice zing.
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