Chopped Egg Salad
2 hardboiled eggs
1 chunk cheddar cheese
drizzle olive oil
drizzle lemon juice
Chop the egg, avocado and cheese into similar sized cubes in a bowl. Sprinkle salt. Drizzle with lemon juice and olive oil. A nice cold refreshing mini-meal.
Many people haven’t tried or don’t know how to poach eggs. There’s a lot of different techniques. Here’s mine.
Boil water in a pot, about 2-3 inches deep. Reduce heat until it is simmering but not bubbly violently. Crack an egg into the pot. Don’t stir or move the pot, just leave it. Increase the heat gently if it isn’t simmering, but don’t let it get to a full boil. 4 mins for a runny yolk, 6 mins for a dark moist yolk, 8 mins for a fully cooked yolk.
I like poaching eggs then putting them in a bowl with some cheese. Take some broth out of the freezer or fridge and warm it in the pot, then pour over the eggs and melt the cheese with it.
My Favorite Omelet
Makes 1 (large) serving
2 egg yolks
1/4 cup onion
2-3 leaves fresh spinach
1 inch cube medium cheddar cheese
1 (full) tbsp butter
Chop all veggies into small bits. Saute veggies in butter over medium heat until desired softness. Mix eggs and yolks in a mug and pour over veggies. Flip to cook other side. While it’s still in the pan, shred the cheese over top so it melts.