Weekend brunch is one of the things I look forward to the most during the week. Partly because brunch means that we are both getting a couple of hours of extra sleep (going back to bed - woohoo!). And partly because I get to experiment with recipes that I see on pinterest. I didn't actually see this one on pinterest, it was in this months Martha Stewart Magazine.
Poached egg over seasoned avocado, olive oil, wheat toast and topped with salt and pepper and dill. I modified it a little bit to suit my fridge (wheat bread and fresh dill as substitutes) and left off what I didn't have.
Two funny things about this. (1) I made my first poached egg two weeks ago when my mother-in-law was in town. Yup. Just woke up and said "I'm going to poach an egg" and since I had about two dozen in the fridge, I figured I could experiment...on my mother-in-law. First one worked. Been poaching ever since. Ha! (2) Full disclosure - living in the City has given me a new appreciation for a runny egg. I used to need eggs to be cooked through. Now, I love a good warm runny egg. I credit watching my Kelly enjoy them at our girls brunches.
Isn't it funny how tastes keep changing?
My new motto: If at first you don't...like the taste...eat, eat again!