Fresh Approach Cooking

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You can pretty much rest assured that when there is a picture of eggs on this site, a night of heavy drinking precluded the post. And this, my peaches, is no exception.

But to begin, I will list a few of the pearls of wisdom The Ombudsman and I have learned while I was away from my computer...

1. Picnics at midnight are a lovely thing

2. Beechwood Restaurant went from mediocre experience to Very-Much-Off-The-List. (Boo on them. Just boo.)

3. Tarragon and eggs are a match made in heaven. Especially after an afternoon of drinking my new bev of choice, a Dark and Stormy (more on that later this week)

4. Philly Cheese Steak is fantastic, paired with a pitcher of locally brewed Angel City beer on a warm Thursday afternoon. (It also makes a visit to the museum that much more fun, lemme tell ya...)

5. Deep fried spinach is an oily, dangerous, delicious mess and should not be considered a side dish. Okay, it should. Wait, no it shouldn't.

So back to the eggs...

I was hung over. I needed protein. What more can I say? These fit the bill. Oh heavens did they ever.

You know, poaching eggs kinda fascinates me. There is a real art to it, and I could be wrong here, but I suspect most people think of it as something a bit la-dee-da for everyday...but if you ask me, its well worth it. And you certainly don't need hollandaise sauce to make this taste superb.

What it is is perfection. Paired with sweet-licorice tarragon and a heaping helping of butter, well, what could go wrong! And after a night of drinkies, this is an ideal way to rebalance, refresh and recharge!

So try this my dears, and enjoy.


4 slices of toast
4 eggs
1/8 teaspoon white vinegar
1/4 cup softened butter
2 tablespoons tarragon
Black pepper and salt to serve

Mince the tarragon and mix together with the butter.

Bring a large pot of water to a low, gentle simmer. Add the vinegar. Gently crack an egg over the water and using a slotted spoon, give it a turn. Lower the heat if it is roiling around at all. Remove when just opaque, about 3 minutes. Remove and put on a plate with a paper towel to drain. Repeat with remaining eggs.

Serve with buttered toast and salt and pepper to taste.

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In the United States, we eat nearly 10 billion eggs a year; or 26 million every day

Poaching: cooking in simmering liquid

Broccoli, Brussel Sprouts, Scallions, and Summer Squash will last for 4-7 days in plastic bags in the crisper. Apricots, Peaches, Pears, Nectarines, Mangoes, Kiwis, Plums and Melons should be ripened before refrigeration, and stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.

Labels: Breakfast, Vegetarian