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Much like Charlie and the gang, I was on the quest for something great. Something that wouldn’t be easy, something that would take some guts and something that would give me a feeling of accomplishment. Like them, I did not give up and soon was met with this great, wonderful masterpiece.

Okay, I know. An egg is not a masterpiece, per say. It’s not like I stumbled upon a great pumpkin. However, the creation of this egg in question was not exactly the easiest thing I’ve ever done. But, I promised to try new things and so began my adventure poaching an egg. After reading many horror stories, I was convinced this would be equivalent to rocket brain surgery. So, I gave myself a 3 egg limit. If I failed at all 3, I’d try again another day.

So, with my water and rice vinegar in hand, I grabbed the first egg to begin. After reading 10,000 tips, I made sure my water was perfect, simmering away but not quite a boil.

I poured in about a teaspoon of rice vinegar. I cracked my egg into a cup then slowly poured it into the bubbly water. Happy that the yolk didn’t break on impact, I was a little irked that the egg whites did not follow my large spoons gentle movements. Instead, they sort of broke apart and floated on their own agenda.

However, it was beginning to look a bit normal so, as per instructions, I turned off the heat and let it sit, hoping it would somehow coagulate. I let it sit, turned the heat back on low for a few seconds, let it sit again. It just, didn’t look right. But, I took it out and gave it another lookski.

It looked and felt….wet. I even ladeled it out with holed spoon. And still, it oozed liquid and looked really, really…wet. I’m sorry, there are few things I won’t eat, but a dripping wet egg is one of them. So, back to the drawing board I went. Cracked another egg in a cup and poured it in. Except this one, fearing it’s life into a simmer pot of water, immediately broke on contact and I was left with a very unappetizing egg drop soup.

This is when I started to get frustrated. I only had one egg left and I was damn determined to have a freakin’ poached egg for breakfast. So, I, more carefully this time, cracked the third and final egg into a cup. I gently poured it into the water. Not only did this lucky egg stay in tact, the egg whites followed my push and moved right over the yolk. In about 5 minutes it was done and it looked AWESOME. Not perfect, but hey, baby steps.

So, naturally, I ran downstairs to show off my prize possession to E and he responds “that looks like sperm.” Yeah, that’s real. So, I went back upstairs, ignoring his comment, and proceeded to make breakfast. Sauteed mushrooms, onions and bok choy with a poached egg and a dash of feta cheese.

Yes, I had bok choy at 10:35 am. What of it.

Sauteed Veggies with a Poached Egg

Serves 1

Prep time: 10 minutes

Cook time; 10 – 20 minutes

Ingredients:

1 egg (or more if you are a novice poacher)

1 stem of bok choy with leaves, chopped

1/2 cup of mushrooms, chopped

1 tablespoon of extra virgin olive oil

1/2 medium onion, chopped

2 tablespoons of feta cheese, crumbled

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon rice vinegar

Directions:

Heat a pot of water on high. When heat is just about to boil, reduce to low heat. Add vinegar. Crack the egg carefully into a small cup and gently pour into water. Using a large spoon, gently push the separated egg whites over the yolk to cover it. Turn heat off and let egg sit for an additional 5 minutes. Carefully remove using a deep, slotted spoon and set aside on a paper towel to dry.

Heat oil in a medium pan over medium high heat. Add onions and mushrooms and cook until soft, about 4 minutes. Add bok choy and cook another 4 minutes longer, until veggies are browned and bok choy is wilted.

Add salt and pepper and remove from heat.

Place veggies on a plate and carefully place the egg on top. Garnish with feta cheese and enjoy!

The runny yolk over the sauteed vegetables was a TO DIE FOR combination. Plus, the egg whites were perfectly cooked and tasted amazing paired with the crunchy bok choy stems. If you are looking for a delicious, hearty and healthy lunch or breakfast salad, look no further than here my friends. Just make sure you know how to poach an egg 🙂

Nutritional information: 225 calories, 10 grams of fat, 14.5 grams of carbohydrates, 2.8 grams of fiber and 10.4 grams of protein.