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