TWO WAYS I LIKE MY POACHED EGGS:
Saute bread-rounds. Remove center portion. Spread cavity with pate de foi gras puree. Put a poached egg on top; a teeny weeny bit of sour cream on the top.
Saute bread rounds. Remove center portion. Fill cavity with sliced mushrooms; put a poached egg on top - a bit of sour cream and a sprinkling of parmesean cheese - a few pimentos to top it all off.
Here's one more my husband likes:
Cook and mash or rice: Two cups of potatoes (I
use red, and leave the skins on). Mix in some sour cream (about 1/4 cup). Add 2T of finely minced pimento. Pile this into a baking dish. Make four cavities. Slip a raw egg in each cavity and bake until set. Serve with tiny bits of fresh chives and fresh ground pepper and tiny slivers of green or red pepper.
I BAKED SOME ACORN SQUASH FOR EVERYONE; SERVED IT WITH A BIT OF FRESH ROSEMARY; FRESH BASIL - AND GOAT CHEESE - IT WAS GREAT.
Serve with a tossed salad; add some diced apple - some dried cranberries - red onion, and feta cheese on fresh spinach! I usually put a couple of diced, soft-boiled eggs on top for my 'protein'.
WHEN MAKING TWICE-BAKED POTATOES: Before you fill the skins with the potato mixture, mix in a bit of left-over ham or poultry (diced small). Stir in 1/4 cup of sour cream; make that little 'cavity' and put in an egg.
Put these back into the oven; 275 - until the egg is set. Easy; good for you - and served with a spinach salad made with red onion; feta cheese - diced apples, and a few dried cranberries - a terrific dinner or a brunch!
Save that lelft-over creamed spinach. Make up 6 soft-boiled eggs; cut and warm them together (or serve chilled). When serve chilled, I put this on a bed of romaine, and put red onion slices over it; I don't use a dressing, but probably a nice vinegar & oil would be nice.
LEFT-OVER RED POTATOES & ZUCCHINI: Make them into morning pancakes!
Mix in the zucchini (chop it finely first); now mash up the red potatoes.
Add 2 eggs ( I use all the egg; egg whites are fine too)
Add 1/4 cup of finely diced red onion
Check the seasoning - salt; pepper & a bit of sweet basil is great!
If you want them a bit 'thicker', stir in 1T. of flour - your choice; rye gives them a bit of a different flavor that we like.
Stir it all up - mix that egg in thoroughly.
Get your griddle ready; spray on the Pam - brown on both sides.
I serve them with unsweetened applesauce - we love them as a main meal also; a fruit/vegetable plate finishes it off nicely.