Ladies and gentlemen, yesterday I poached an egg. As far as I can recall, I don’t think I had ever eaten a poached egg before yesterday. I just heard that it was a great way to enjoy them. Yes, I am joining Melissa’s club for the egg obsessed.
At first I thought to myself,
“Oh, I will use a small saucepan so I can use it to heat up the cheese sauce I made the other night. That way I won’t have to do as many dishes.”
Then as I was creating a whirlpool for the egg, water kept spilling out and hissing on the burner. That’s when I thought I had messed up, but I already started and you know… I don’t want more dishes to do! So I continued. Then I was pouring the egg from the dish into the hot water. According to the “how-to’s” on how to poach an egg, it is directed to not dump the whole egg in at once. Well, I tried to follow directions, but the egg just canon balled into the pan. Plop! First, this magnificence happened.
via Instagr'am
If I didn’t mess up before, then I definitely failed my first egg poaching attempt at that moment. Or so I thought. I thought a lot of things during the whole process, didn’t I? Anyway, I carried on. I tried to keep the egg intact, and safely above the bottom of the pan. To my surprise and excitement it was turning out! First egg poaching attempt was a success.
It was quite the little polite egg
As my dear friend and design extraordinaire, Marleigh, pointed out!
Minding its p's and q's
Pints and quarts of what?!
Then it was time for the revealing...
Who knew what I would find inside? A prize. Yes, to me it was a prize. My stomach was growling while I was snapping photos, but I had to document these moments first. I’m not sure how long it took me to eat lunch yesterday, but I know I took my sweet time.
Also, the other night we had some guests over for dinner.
Meet the Tomatoes!
On the menu was...
I had seen this recipe on a forum for gluten-free living (thinking of you, Mom), and was immediately intrigued. Now in hindsight I get why using a springform was a part of the equation. Well, for aesthetic purposes it would’ve been useful, but it didn’t affect the taste in anyway. I also used only goat gouda instead of crumbled goat cheese and parmesan.
Et voilà
with some pesto basil on top.
A deliciously satisfying dish with many layers!
This reminded me of my experiment a couple years ago where I tried to make lasagna out of polenta and kabocha layers:
No what is this? Some kind of hairy egg?
That right there is possibly one of the earliest cultivated crops. Some of you have heard of taro root, and are very familiar with it. Hello to everyone reading in Africa, Hawaii, and Asia! The other day at the Indian store I spotted this coconut-resembling root. Like most new finds, I found out how to prepare it after the fact.
According to some sources, I just had to steam it for a bit, making the skin easy to peel off.
Diced it up and found its way into this bowl of miso.
So aside from food making up meals, food can also equal snacks! Music to Snackface’s ears.
Taro root ice cream with lots of toasted shredded coconut
Made with frozen bananas, cooked taro, coconut milk, vanilla extract, and a bit of coconut sugar.
Something crunchy
Lindsay’s recipe for Hazelnut Fig Coconut Bark had been on my mind for awhile, and I finally got around to making it. I didn’t have hazelnuts on hand so I used half almonds and half macadamia nuts. I also forgot the cinnamon–oops!
Great snack idea and easy to change up!
Cookies are also good for those in-between meal munchies
From Brendan Brazier’s latest book, Thrive Foods, which has over 200 recipes to choose from. I folded the page corner over when I came across these ‘No-Bake Double Chocolate Chip Maca Cookies’.
Usually, I don't like chocolate on chocolate, but I knew I would like this if I only used raw cacao.
Something about its bitterness is wonderful to me. And something about those cookies was wonderful to everyone who ate them.
Another recipe from Thrive Foods
‘Cool Coconut Orange Squares’
With an ingredient list that featured flavors like citrus zest, cashews, macadamia nuts, coconut, and dates–how could I not make this?
Matilda's thoughts exactly
In other news, I’ve been making some updates around my blog. A few weeks ago I did a visual makeover, but now I’m working on refreshing some old content and adding in a few new things. On the menu bar you can find a Services page (already got my first donation–thanks Dad!), Store, and Video page. If you click on the other pages you might note some minor changes.
I’ll let you guys know as I continue to make progress, and if you have any questions about anything feel free to ask!
Great photos and the best one if of Matilda
The quinoa lasagna sounds good!
Matilda is very lovable, isn’t she?
It was verrry tasty! And I’m glad you stopped by my blog. I now know about yours, and loved going through all the beautiful dishes you’ve prepared.
I am as excited as you are that you poached the egg and I am in total awe, but somehow not surprised, that your efforts turned out so beautifully!
Jim
Thank you, Jim–your words are so kind
p.s. I have something in mind that I want to cook, and can’t wait to make it and show you!
It took me so long to learn how to poach an egg and I always felt so inadequate as a cook not being able to do what seems like such a simple task. Yours turned out beautifully!
Thank you! I’ve heard poaching an egg can be a frustrating technique, but at least it will cook even if it doesn’t turn out “right” lol!
Everything looks absolutely delectable!! I’ve never tried poached eggs before, but seeing them everywhere around blogsphere wants me to try them one day
I definitely recommend it
it’s a fun technique to take on!
wow you have made SO much delicious food lately, katarina!! always beautiful to see what you have been cooking. i LOVEEEE taro root and would love to eat that ice cream you made..
Natalie! I’m so glad to hear from you
If I could invite you over for some, I totally would. Well, the invitation stands open for when the timing clicks 
my first poached egg was a totall mess and even now it seems like the egg white sometimes just goes everywhere! good job!
some great recipes here! did u like the quinoa lasagne or do u prefer the “regular” style layered ones?
It does seem like it, doesn’t it? That’s what I thought when I first poached an egg.. I was like “what’s happening?” lol. I did enjoy the quinoa lasagna, but it was very different from the traditional lasagna. It wasn’t as… saucy and cheesy (although I did use a cheese that is difficult to melt so that might be one of the reasons). But perhaps this recipe with a tomato sauce would seem closer to the traditional version. And also make sure there’s enough egg in the mix to really bind the quinoa together so it will have a crisper finish. I think it’s a dish to appreciate more so for what is rather than what it’s trying to be lol.
Wow this post is really packed with delicious goodies! Congrats on your first successful egg poaching. I need to do that more often – they are so delicious, especially with a little truffle oil on top. Mmmm
Thank you! Yesss with truffle oil on top mmm
I love truffle oil on fried eggs with some spring onions and other spring vegetables.
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Hi-
I have the thrive cookbook. I want to make the coconut orange squares. I was wondering how much palm sugar to add. The cookbook has a typo and says only 1/4 with no measurement after it. Thanks for any help!
Rebecca
Hi Rebecca!
The coconut orange squares are delicious! I believe I added 1/4 cup palm sugar aka coconut sugar
Sorry for the delayed response, but I hope you got to make them/will make them if you haven’t. Best of luck!
-Katharina