A Farmer’s Breakfast

     Let’s get right to it… poaching those pullet eggs!  Nutrient dense pullet eggs are truly a Spring treat.  These are the first eggs of a chicken’s storehouse.  They are the essence of her goodness…enjoy these while you can because they won’t last long.

Crack eggs into a 1 cup measuring cup.  Fill a nonstick skillet with about 2-3″ of water.  Add 1 Tablespoon white vinegar plus 1 teaspoon salt.  Swirl to mix.  Bring this water to a boil then reduce to a simmer.  Slide the cracked eggs from the measuring cup into the simmering water giving each egg its space to cook without crowding.  Cook eggs in the simmering water until whites are set … about 2 – 3 minutes.  Using a slotted spoon, remove eggs to paper towel lined plate to drain.  Once drained, add to top of the toasted bagel.

Serving them up…Poached eggs are delicious and nutritious and can certainly stand alone…but…if you really want to “bump them over the top”…set the toasted bagel on a bed of mesclun mix, add 2 strips of cooked bacon, then the eggs and finish with a dollop ( or two ) of Hollandaise sauce…and several grinds of freshly cracked pepper.

Hmmm…did I say “breakfast”?   Why not supper??

Wondering about that homemade Hollandaise sauce… stay tuned for the next blog post…yummy!

A Farmer’s Breakfast
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