I think I told you that we celebrated my mama’s birthday on Sunday with a special brunch.  A new (fabulous) restaurant opened in town and I’d been dying to check it out – her birthday seemed like the perfect occasion!  The Bowery’s menu is a fun mix of eclectic and traditional, all inspired by LOCAL ingredients.  The food was amazing – the company and fellowship even better.

When I was deciding what to order, the Appalachian Benedict popped out at me.  A cornmeal biscuit?  Locally-sourced country ham?!  And lastly – A POACHED EGG!!  I’d never poached an egg by myself but I LOVE them.  The dish was amazing and I walked away with a mission – learn how to poach an egg.  (Biscuits would have to wait for another year day)

As I’ve written about in the past, I’m partnering this month with Eggland’s Best to help shed light on their incredible egg.  March is National Nutrition Month and Eggland’s wants to show people how making the simple switch from an ordinary egg to an EB egg is going to give them SO MUCH MORE nutrition.  Compared to an ordinary egg, an EB egg has:

• 10 times MORE vitamin E
• 4 times MORE vitamin D
• 3 times MORE vitamin B12
• More than DOUBLE the Omega 3
• 35% MORE Lutein
• 25% LESS saturated fat
• 60 Calories per large egg

You can find Eggland’s Best eggs in most any supermarket – I bought mine at Walmart.  With fresh eggs in hand, I got started.  Since I’d never poached an egg before I googled.  Naturally.  I found a million different recipes but landed on this one from Jamie Oliver since you can never go wrong with his advice (plus that accent….).  I LOVED this video tutorial and the tips that he included (I’m a visual learner).  10 minutes later, I had a couple of perfectly poached eggs.  I served mine atop some cheesy Ezekiel bread – an easy and nutritious breakfast (or lunch…or dinner)

The Perfectly Poached Egg

via Jamie Oliver

Tip #1 – USE FRESH EGGS!!

The best poached eggs are made with FRESH eggs!  Based on an independent study, Eggland’s Best eggs were shown to maintain freshness longer than ordinary eggs.  Jamie suggests getting the eggs towards the BACK of the line – they’ll be the freshest!  (also look for the “Best by” date on the side of the carton)

Tip #2 – BRING THE WATER TO A GENTLE SIMMER

Poaching is NOT boiling.  Boiling will smash the eggs all around.  Bring the water to an almost boil then reduce the heat.  <-Jamie does NOT suggest using vinegar (most recipes call for it) – he says it makes the eggs taste vinegary…makes sense.

Tip #3 – USE A BOWL TO DROP THE EGG

After your water is simmering, crack your EB egg into a bowl and THEN ease it into the water (rather than plopping it right into the pot).

Cook for 3 minutes at a low simmer.  Use a slotted spoon to retrieve your egg then gobble it up however you wish!

There you have it!  The perfect (non-intimidating) poached egg!

QUESTION:  How do you like your eggs?  <-any which way!  Scrambled with cheese on top is my go-to though!

splendid…lindsay

This post is sponsored by FitFluential on behalf of Eggland’s Best.