This week I set out on a mission to get myself out of bed early (think, still dark outside kinda early) and get to the gym before work. I’m disappointed to report that I’m 0-4. I really love early morning workouts, they’re such a great way to start the day. Getting out of bed when it’s cold and still dark outside, on the other hand, doesn’t feel quite as great. After the first two failed attempts, I resorted to bribing myself….go to the gym and on the way to work make a stop at one of my favorite coffee shops. Good bribe, huh? I certainly thought so. One small problem though, I was in a near coma when the alarm went off (all four times), so I didn’t even remember the bribe. Hopefully I’ll have a better track record next week.
Another great way to start the day….brunch! Mmmm. Hands down, best meal of the week, and often one of the highlights of my weekend! Sweet food, savory food, breakfast food, lunch food, coffee and cocktails….mmmm. While my track record for getting to the gym hasn’t been so good, my track record for good brunch has been stellar the past couple weeks! Last weekend, with the help of some friends I discovered Trestle on Tenth, a wonderful gem, with some of the best chicken liver pate I’ve tasted. I didn’t realize it until now, but I’ve fallen into a pattern of poached eggs. I might consider a few other menu options, but I end up with poached eggs, and last weekend was no different. If you find yourself at Trestle on Tenth for brunch I highly recommend the poached eggs with duck confit hash.
Now, if you find yourself in the kitchen making brunch (or breakfast, lunch of dinner, for that mater), I have another delicious suggestion for you – Poached Eggs with Polenta, Braised Kale and Pancetta. This dish pretty much started the stellar track record for brunch. And for good reason! How could you go wrong with warm, creamy polenta, hearty kale, lightly crisped pancetta (hello, bacon!) and yolky poached eggs.
There’s lots of talk on how to make poached eggs, and people have different methods that work for them. When it comes down to it, there’s really no “right” of “wrong” way to make poached eggs. Last year I talked about my method of making poached eggs, using the “whirlpool method”, and forgoing vinegar. Let’s just say I’ve made a lot of poached eggs in the past few months, tried some different methods, and found a method that works better, at least for me. Now, I add a fair amount of salt and about a teaspoon of vinegar to the water, right before it gets to a boil. These two additions really help with egg white to stick together and form a nice shape. Give it a try sometime.