Tuesday, July 2, 2013

Gazpacho-Poached Eggs

Just in case you're looking for a fun, light and nutritious breakfast this holiday week while you're at the lake, getting ready for the barbeque, or even if you're staying home, staying cool and reading a sizzling novel!

Try my:
gazpacho-poached eggs    serves one

Not sure this really rates a for-real recipe, but I'll share the process I used.  I made my own throw-it-all-in gazpacho, but you don't have to do it my way.  Make your own recipe or  buy it at the soup/deli counter in your best local marketIf you'd like to make it and don't have a recipe, try this one from the Food Network.

  • approximately 1 1/2 cups fresh gazpacho
  • 2 eggs
  • salt and pepper
  • 2 tablespoons grated cheddar cheese, optional

1.  In a small skillet, over medium heat, bring the gazpacho to a boil, stirring occasionally. Turn heat down so that the soup is nearly simmering, but not boiling.

2. Draw an imaginary line down the middle of the pan. With a spatula or large spoon, make a well in the center of one half of the pan and crack an egg into it.  Repeat on the other half (side) of the pan with a second egg.  Sprinkle eggs with a little bit of salt and pepper. The soup shouldn't need seasoning.

3.  Cover and let cook 3-5 minutes or until eggs are done to your liking.  They will continue to cook in the hot liquid for a while, so you might want to under-cook them slightly.

4.  Gently tip eggs and gazpacho into a shallow serving bowl like a pasta bowl. Sprinkle with cheese if using.  Be careful; this is hot!  Eat up!!

Et voila!

Have fun cooking and taking care of yourself,

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