Poached Eggs on Grilled Cheese Tomatoes

While the world waxes poetic about turkey and pumpkin pie (and I'm about to go that route, too), this week must also be about the balance.  While we'll eat like it's Thanksgiving Thursday, Friday (Saturday? Sunday?), perhaps a bit of lightness the rest of the week is in order.

Everyone who cooks for one has their favorites...a bit of poached salmon and microwaved green beans or two baby lamb chops and a spinach salad that's done in five minutes.  Maybe yours is grilled cheese and tomato soup or even sliced fresh apples with peanut butter and Triscuits. If by chance you like the grilled cheese option best, this might be your new supper.  If you adore Eggs Benedict, but don't want the muffins and Hollandaise on your thighs right now (or would like lighter fare), read and cook.  A spoonful of your favorite salsa is the perfect optional garnish.



This almost-now meal features poached eggs--oh, go ahead and learn how to make them--resting on sliced tomatoes you've broiled with a couple of thin slices of extra-sharp cheddar on top. I love Tillamook cheddar (having lived in the Pacific Northwest), but Vermont and Wisconsin--or English--styles rank right up there.  Watching your fat or dairy intake?  Instead of the cheddar, sprinkle a teaspoon of grated Parmesan cheese on top of the eggs before serving. You can fancy it up with a slice of thin ham in addition to the cheese... or try turkey next weekend, since inevitably you'll be sent home with a slice or two.  A fine piece of whole wheat toast, if you've a mind for it, and you're in business. And you're full.

If you're looking for a glass of wine for supper, a California Chardonnay would sip pretty.

Poached Eggs on Grilled Cheese Tomatoes

1 whole tomato, sliced in thick slices
2 thin slices of extra-sharp cheddar cheese (or any cheese you like)
2 eggs
Ground sea salt and black pepper

2T salsa, optional


Make the tomatoes and cheese first:

 A.  Turn your oven to broil.  Place a small piece of aluminum foil on a baking sheet and lay the slices of tomato close together on the sheet.  Dust a bit of ground pepper on the tomatoes.  Broil for a minute or so about 4" from the broiling element.  Pull sheet out of oven and top tomatoes with the cheese.  Return the baking sheet under the broiler and let the cheese melt and become golden.  Watch it closely or it'll burn and you'll have both a mess and no supper.  Remove the cheese tomatoes to a plate while you make your eggs.

Note:  You will not have one egg on top of one slice of tomato (unless you have huge summer tomatoes), but rather will have the egg on top of a couple of smaller slices held together with the cheese.

Make the eggs next:

1. Poach your eggs like this:

   In a deeper small skillet or saucepan, heat 3" water to boiling.  Turn down the heat to simmer and add a small splash of white vinegar if you have any.  Crack one egg into a ramekin or tea cup and tip the egg slowly and gently into the water, holding the cup in place for a couple of seconds as the egg begins to set.  Repeat with second egg.  Either let simmer for 3 minutes or so or, alternately, turn heat off and cover tightly for 3-5 minutes, depending on how set you like your eggs.

    
   
   2.  Remove each egg from its bath using a slotted spoon or spatula and tap the spatula gently on a towel or paper towel to remove excess water before sliding the egg onto the cheesy tomatoes.
   3.  Season well with salt and pepper. Spoon on salsa, is using.   Eat immediately.
   
   
   
   
   
   
   Have fun cooking and taking care of yourself,
   
   Alyce