Egg Poaches – Herb Broth & Mexican with Tomatillo and Epazote Sauce

Eggs Poached in Herb Broth

To a pan with a lid, add

between 1/4 – 1/2 cup of water per egg
add chicken, beef, or mushroom broth to taste
two shakes turmeric
4 shakes garlic powder
2 shakes onion powder
pinch of oregano
Bring to boil, reduce to simmer
add egg(s)
cover & cook for approx. 2 min or until the desired yolk hardness
Gently spatula-out eggs, placing them on top of toast
Pour remaining herb broth liquid over bread
Enjoy!

 

Mexican Poached Eggs with Tomatillo Sauce and Epazote

Bake Tortillas

1 – pkg. fresh white corn tortillas  
Use scissors to cut into fourths
Spread out in a single layer on cookie sheet, spray with cooking oil
Bake at 350 degrees until lightly brown
Green Sauce Part 1
Approx. 1 lb fresh tomatillos
Peel outer husks
2 serrano peppers, remove stems and seeds
1 clove garlic
Add all to a cooking pot, cover with water
Simmer for about 15 min.
Let cool. Drain.
Put tomatillos, pepper & garlic in a blender. Blend until smooth.
Sauce Part 2
To a deep skillet, add 1 tblsp. oil
Optional: add cooked shredded chicken
Add green sauce from Part 1 and 3 epazote leaves.

Add a pinch of salt
Cook over medium heat for 5 min.
Poach the Desired Number of Eggs

Plate
Spread a layer of toasted white corn chips on plate.
Cover with green sauce.
Top with poached eggs and Queso Cotija cheese.
Garnish with fresh cilantro.
Serve with a side of refried beans.

 

 

 

 

Extras:

 

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Perfectly Poached Micro Story (100 words)

poach – 1

pōCH/

verb

  1. cook (an egg), without its shell, in or over boiling water.
  2. “a breakfast of poached egg and grilled bacon”
    • cook by simmering in a small amount of liquid.
    • “poach the salmon in the white wine”

poach – 2

pōCH/

verb

  1. steal

______

If you liked Perfectly Poached, you might also enjoy, Water Element of Life, The Shape of Water Continued and PBJ on my short story blog, Redfern Writes.

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Potato Omelet – a Basque Staple

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What are the flavors that instantaneously transport you back to an elemental time where nothing exists but THAT sensation and the  ‘Y-U-M-M-M’ resonating through your body like waves of the most delicious sound?

The smell of fresh whey, cream at the top of certain brands of yogurt and this potato omelet (with these herbs) are a few of mine.

While on a trip to the Spanish Basque Country (2015), our hosts at a charming inn taught several of us how to prepare this recipe. Also known in as tortilla de patata or “homlet” this is a ‘go to’ meal for a variety of occasions from appetizers to picnic fare to a main dish or for a snack on the run.

Approximately 14 small potatoes – peeled & cubed
1/2 large onion – chopped
6 cloves garlic – chopped
salt
6 eggs – beaten

3/4 cup olive oil

+

1/4 cup olive oil

Optional Spices:

1 tsp. thyme

1 tsp.

1 tsp. basil

1 tsp. rosemary

1/4 tsp. turmeric

Place all chopped vegetables into a bowl. Heat 3/4 cup olive oil over medium heat until the oil begins to look ‘wavery.’  Pour vegetables in pan.  Cook for approximately 15 minutes, stirring occasionally until potatoes are mostly done.

Pour mixture into a large bowl to let oil gather at the bottom and until it cools. Drain excess oil.

Combine eggs, salt and herbs in a bowl and mix well. Pour over vegetables and mix.

Heat remaining 1/4 cup of oil in the pan until oil is ‘wavery’ again. Pour in egg and vegetable mixture. Let it cook over medium heat until the edges start to look brown.

Place a large plate over the pan and carefully flip omelet onto plate. (Wipe up any excess oil…in order to reduce the risk of fire!) Gently slide omelet back into the pan to finish cooking on this side.  When done, slide onto a cutting board and top with your toppings of choice.

cassy will

Topping Ideas:

Cheese, salsa, plain yogurt, pizza sauce, fried eggs, sprouts, nuts or chutney.

Resources:

pinxos

basque table

http://www.amazon.com/Telling-Room-Betrayal-Revenge-Greatest/dp/0385337019/ref=sr_1_1?ie=UTF8&qid=1440822622&sr=8-1&keywords=the+telling+room

A biographical tale about the most famous Spanish cheese.