I read somewhere that one trend that needed to end was poached eggs. If you’re tired of poached eggs to the point where you need to write about it, I think there may be bigger problems waiting for you in the wings. I have 17 chickens and one very, very happy rooster and I love poached eggs, trendy or tired.
I can’t think of a better breakfast than an egg poaching in bean “caldo”. When you cut into the yolk, you get a sauce at no extra cost. I say go for it if you have good eggs.
The poached egg looks really good but what I need is a recipe for a bean pie. it is like a pumpkin pie but made with beans. Do you have a good one?
Eggs, like beans, are eternally classic. Ideas about trendiness come and go, but the eggs endure without regard to whether their preparations are currently in vogue or not. If they’re good, they’re good, and oh man, that photo is making me hungry! Gotta try that.
Hey-
I have good egg layers, and I love my beans. That’s why I’m here. Never thought to poach in bean caldo.
Thanks,
Amy
I’m all over a poached egg anytime and this could be my new favorite way to recycle leftover cassoulet! make it soupy and drop the golden nugget in, eh voila! merci steve.
Hi Steve, Well, today’s wind chill temp is -21F!, That’s cold, even by nearby Buffalo, NY’s standards! I cooked up some Cargamanto cranberry beans yesterday. I recalled this piece on poaching eggs in the caldo. I topped it with some Rio Fuego sauce & a few crumbled corn chips & black flaked salt for breakfast today & now am REALLY warm; thanks, Steve. I can always count on you for good & beany ideas.
Hi Bob- I don’t but the Black Muslim bakery in Oakland used to have them and they were very good. If someone has a tried and true recipe, I’d love to share it.
Dean, I’m with you! Especially if you gave access to really fresh eggs, it’s a whole new world.
Amy, I also love the yolk dripping over beans.
Kate, do you have chickens? Eggs over leftover cassoulet sounds divine.
Judie, you made my day!
For Bob: go to http://www.recipezaar.com & ask for recipe # 184372. It’s the on e from the bakery Steve mentioned. Sounds yum.