Poaching Up Some Goodness

I love using my poaching pods, and try to bust them out every now and then to shake up our breakfast routine.  By layering some tomatoes. onion, and mushroom fried in leftover bacon grease and some creamy avocado on top of the poached eggs, I added a bit of a gourmet flair to our usual Wednesday morning routine. 

The Meat

- 2 breakfast links

- 2 pieces bacon

- 2 eggs

The Veggies

- 1/4 heirloom tomato, sliced

- 1 mushroom, sliced

- 1/8 cup onion, diced

- salt, pepper, dill to taste

The Garnish

- 1/2 fresh avocado

Fry up your breakfast links on high heat, turning them occasionally, for 7-8 minutes.  Cook your bacon in the same griddle pan, turning once, approximately 3-4 minutes per side.  In the leftover grease on the pan, add your onion, tomato, and mushrooms.  Season and lower the heat to medium.  Stirring often, fry up the veggies for 2-3 minutes, getting them soft but not too crispy.

Lightly grease your poaching pods and break open the egg into each one.  Bring a pot of water with at least 3 inches of water to a boil.  Once the water has reached a steady boil, turn off the heat, and slip the poaching pods with your raw eggs into the hot water.  Cover with a lid and let them poach for at least 4 minutes (I cook mine for 4 and then check to see if they are cooked enough - if they aren't, I leave them in for another minute).  

When your eggs are poached, pull out the pods and slip the eggs onto your plate.  Layer the veggies on top and then spoon all the avocado over them.  Plate your bacon and links and eat your morning meal!

Avocado Omelet Delight

Another morning, another breakfast.  We had gotten some avocados this week, and I decided to make my husband a very happy man by making an avocado omelet for him today.

The Meat

- 4 strips of bacon

- 4 breakfast links

The Omelet

- 5 eggs, whisked

- 6-8 slices of Port Salut cheese

- 1/4 cup onion, diced

- 1/4 cup spinach, raw and chopped

- salt, pepper, dill, red chili pepper flakes to taste

- 1 avocado, pit removed

- 4 slices of slicing tomato

On your griddle pan, bring the heat up to high and cook the sausages for around 8-10 minutes, turning them at regular intervals so they cook evenly.  Throw the bacon on for 3 minutes and then turn the slices over and continue to cook for another 2-3 minutes.  

While the meat is cooking, crack open the eggs into a mixing bowl and whisk them until frothy bubbles start to form.  This ensures your omelet will be nice and fluffy.  You can even add 1/4 cup of milk if you so desire, to make them even lighter and fluffier.  Add in the seasoning, chopped spinach, and green onion.

When the meats are finished cooking, plate them and then lower the stovetop to medium heat.  Pour the egg mixture onto the griddle pan, directly into all that delicious bacon grease.  Dot the omelet with the Port Salut cheese and if you'd like, add some of the avocado to the cooking, bubbly pan of wonderfulness.  Let the omelet cook for around 4 minutes or until the bottom is a golden brown and can easily be moved around.  Slowly and carefully use a spatula to fold over the omelet, trapping all that bubbly, gooey awesomeness inside, and then cook the omelet for 3-4 more minutes, flipping it once.  Use the spatula to divide the omelet into two and plate the two pieces.

Layer sliced tomato and more avocado on top.  Serve and take delight in the creamy avocado, soft cheese, and delicious eggs and meats.