Sunday, October 19, 2014

Using left-over salad for a special breakfast...

it's easy and fast.

An Idaho version of Frisée Salad

I never dress my salads before serving.  Left-over salad with dressing becomes a gooey mess by the next day.

I make up one salad and everyone (in our case that's hubby and me) can serve themselves and add dressing.

I make a fairly large salad because I plan on having salad left-over for either the next day's breakfast, lunch, or dinner.

Yesterday's salad was green leaf lettuce, onions, green pepper, fresh orange chunks, green peas, and cauliflower.  The dressing was a combo Italian and Asian type - olive oil, a bit of sesame oil, a smattering of sugar,  red wine and Balsamic vinegar, Italian herbs, toasted sesame seeds, and a wee dollop of soy sauce.  Sounds horrible, but it turned out great. 

You can't find a better cruet to use for dressings than the Good Season's cruet sold in most grocery stores for under three dollars.  They have nice little markings for vinegar, and oil which keep you somewhat on track with amounts and they're not too big. 

How last nights salad became this morning's breakfast
  • When you get up in the morning take the salad out of the fridge so it can warm up a bit.
  • Put it in two salad bowls
  • Pour on some salad dressing
  • Poach four eggs (see below for directions)
  • Put eggs on top of salad
  • Sprinkle with cheese of choice (I used Asiago this morning)
Breakfast is served

It just doesn't get much better than this... 

Poaching Eggs 

Many people get all angst ridden over poaching eggs.  Don't.  It's really simple if you don't over-think the process.

Heat up some water to boiling.  Take the pot off the heat.  Crack your egg into a little dish.  Pour it carefully into the water.  Keep the water at a slow simmer and take your eggs out with a slotted spoon when they are done to your liking.  Mine usually take about 4 minutes.

I learned how easy it was when I worked in a very high-end hotel where they would serve hundreds of eggs Benedict for conventions.  They would make the eggs the day before in HUGE pans and when they were just shy of being completely cooked, they would scoop them out and put them into a container of cold water to keep overnight in the walk-in fridge.  Right before serving, they were re-heated in warm water and slapped on muffins.  They didn't have time for all this fancy "water swirling" and other nonsensical time wasters.
Jamie Oliver will show you in the first two minutes of this video how to poach eggs.  Please note that he cracks the egg on the counter top and not the edge of the dish.  Using the edge of a dish is a great way to get egg shells in your eggs or break the yoke.

No comments: