I never understand people who don’t like breakfast or don’t even eat breakfast (gasp!). Not only is it the most important meal of the day, it is also the most delicious meal of the day. It can be anything you want it to be; sweet, savoury or even both. All you have to do is add an egg to it, and voilà you have breakfast!
The ambiguity of what can be considered breakfast allows for utter creative freedom. For me this means trying new combinations and utilizing whatever ingredients I already have in my fridge. There is no need to wake up on a Sunday morning and dash off to the grocery store. Odds are you have enough ingredients to make a tasty morning feast.
From last weeks tacos , I still had a few sun-dried tomatoes in the jar and spinach from the mixed greens packet. I knew this, in combination with the goat cheese I always have stocked in my fridge, and the bread we had bought a few days earlier, that this would be a delightful way to start my day.
If you don’t have these exact ingredients, be inspired by your own fridge and pantry.
Now we come to the elephant in the room, poaching an egg. For me, this cooking task was on the Only Try if You Want to Be Disappointed List. In my head I pictured myself trying to poach an egg, for it to turn into a big boiling pot of egg soup. But at this point in my life, I knew that it was time. I have a food blog, I should know how to poach an egg, right??
Although I had the general idea of what to do, I knew I had to turn to my trusty BFF chef, Jamie Oliver. He easily explains three simple methods to creating the perfect poached egg, check it out here. On my first try, I nailed it. I was almost too afraid to try again. What if that would be the only egg I could poach, the beginners luck of the cooking world. I would spend my days poaching egg after egg, with nothing to show for myself. Eventually I would crack…
But alas M wanted an egg too, so I pushed forward. Much to my surprise, it worked perfectly. The trick really is to have fresh eggs. This way the egg does all the work, while you just sit back and watch in awe.
So whether your breakfast sandwich includes these Mediterranean flavours, be sure to attempt poaching your eggs. It will be another item you can check off your bucket list. Or not, if your bucket list is not nearly as cool as mine.
Mediterranean Breakfast Sandwich
Prep+Cook Time 10 Minutes
2 eggs (must be fresh!)
6 sun-dried tomatoes, sliced
1/2 cup spinach
2 tbsp goat cheese
1 loaf herb Focaccia bread
- Fill a large pot with water and bring to a boil.
- Get the bread ready for your sandwich. Cut two 5×5 squares of Focaccia; then slice the bread horizontally to get four halves.
- Spread the goat cheese on the cut side of each piece of bread.
- On the bottom slice, layer spinach and tomatoes on each.
- Time to Poach: Crack one egg into a small bowl; bring the pot off the heat, swirl the water with a spoon and drop the egg into the centre. Let cook for 3-4 minutes.
- Place poached egg on top of spinach and tomatoes, top with other half of Focaccia and eat!
If you are afraid of poaching, feel free to boil or fry your egg.