In my 31 years, I have come up with thousands of dishes.  I am pretty sure that I have forgotten more original recipes than most people ever commit to memory but a few mornings ago I had an epic “DUH!!!” *slaps forehead* moment.

Torn between last night’s sirracha chicken soup,

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or poached eggs,

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This was all the stuff that went to the chicken soup.

and with too little coffee in me yet to make any important decisions- I decided to poach my eggs IN the spicy chicken soup.

HOLY JUMPED-UP SOFT COOKED EGGS BATMAN!

How have I never done this?!

The end result did not disappoint.

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I added a a spoon of sour cream and a little more sirracha, because it’s my breakfast and I do what I want.

I would post a picture of the amazing creamy yoke that came out of that perfectly poached egg but after that happened I kind of blacked out.  When I came too it was gone.

The only thing that would have made it any better is a ripe avocado.  Autum in Maine is not really avocado season.  Ripe avocado season in Maine is about 3 days long.

UMMMM, avocados…

Anyway, the takeaway from all this is: use soup to poach your eggs.

The End

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