Today is the first day of Spring, but if you stepped outside where we live, with no knowledge of the calendar, your cold cheeks would belie the Vernal Equinox and relay this message to your brain: it’s the middle of Winter!
The high temperature on March 20, 2012 in Columbus? 84 degrees.
The high today? 35 degrees.
Ugh. I want real Spring!
You know, the Spring with daffodils and flowers abounding? Despite the daffodils still sleeping in their buds, a friend has been sharing another symbol of Spring, her backyard coop chicken eggs.
The egg is an ancient symbol of hope and new life, so perhaps it is apropos that on this, the first day of Spring, I share a favorite, simple way to enjoy eggs?
Poached Eggs and Avocado Sandwiches
salt and pepper to taste
1 avocado, thinly sliced
sandwich items--your choice
This isn't so much a recipe as a way to serve poached eggs that will taste so good you may have a little tear in your eye.
First, get a heavy skillet or pan and fill it with about 2 inches of water. Place the outer rims from mason jars (or something similar that can withstand boiling) in the bottom of the pan:
Add 1 tablespoon vinegar per quart (4 cups) of water, and bring to a boil.
Reduce to a strong simmer.
Crack eggs, one at a time, into a bowl, and gently pour into the rims of the mason jars.
Allow the eggs to simmer for 7-8 minutes for large eggs, longer if you wish to have firmer yolks.
Once the eggs have simmered, gently remove one with a slotted spoon.
Place onto a plate, lined with paper towels. Test the inside. Is the yolk done to your desired consistency? Then remove the rest of the eggs or allow to simmer for another minute or two and repeat the test.
Serve on top of your favorite sandwich, sprinkle with salt and pepper, along with a few avocado slices.
If you or your family can't tolerate dairy, this is the closest thing I've found to replace cheese on a sandwich or burger. The creaminess of the avocado, paired with a slightly gooey yolk...sandwich heaven.
Makes 6 poached egg sandwiches.
Life is sweet,