poached egg on arugula

It’s been hard to keep up with blogging, dissertation-ing, and a full time job. And as if I don’t have enough to do, I also signed up for a course this summer on teaching reading. So I’m definitely  in the mood for some baking therapy. I just borrowed a cookbook from the NYPL about baking cakes from scratch.  To keep myself sane, I’ve been indulging in some of my food cravings. After all, how can I live in New York City and not eat a bagel, especially a bagel from Absolute Bagels. The people behind the counter are Thai and they make the best Jewish bread, in my opinion, on the Upper West Side. But this is New York. And  I digress. Here’s something healthier… a poached egg “hat” on fresh arugula.

I had some arugula (organic, what a splurge), that spicy green leaf that tastes like black pepper, and is it ever so yummy! I dressed it up with a poached egg. And for a non-vegetarian variation, I put in some sliced pepperoni. The saltiness of the pepperoni is the perfect complement to the sharp flavor of the arugula. Delicious. This is a great, simple, and easy to make breakfast.

How to poach an egg

To poach an egg, boil three inches of water in a small saucepan and add about a teaspoon of white vinegar. Bring to a near boil–the water should have big round bubbles. Crack open an egg into a small bowl. Stir the water and slip the egg into the center of the whirling water. Cook 5-7 minutes; 5 minutes for runny yolk, 7 minutes for barely runny.

Use a slotted spoon to remove the poached egg and place it on top of a cupful of arugula with a few slices of red onion. If desired, add some slices of pepperoni on top of the arugula and serve with toasted cheese on top of a slice of multi-grain bread.

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