More Meat

You know how when you wake up after a night of sampling lots of alcohol, your body seems to think that by adding more toxic shiv to it, it’s gonna make it all better? Yeah. Somehow, we think that a greezy meal is going to “soak up” the alcohol? Well? Not so much. Regardless though, R needed a bit a home lovin to cure what was ailing him. (Ok, fine, it was me.)

Not usually my thing, I set out to cook a nice breakfast. I call it: Eggs.

First, lemme tell you about this nifty ass gadget that makes the egg look like a dome. It’s a silicone egg cup that floats in boiling water. When the pot is covered, the egg is steamed and damn, you got yourself a healthy egg. And if you do it right (unlike my first attempt), you get poached eggs where the yoke is all running and shnotty. yum. Check these cute cups out.

Here is the recipe for two:

2 slices of good country bread, sourdough, pumpernickle or white all work
1/4 lb sliced lox
capers to taste
fresh dill, a few sprigs
4 eggs (dudes. pay the extra buck fitty and buy cage-free eggs.)
salt and pepper to taste
olive oil

Toast two thick slices of bread. Lay some lox down. Sprinkle with capers. Add your dill. Top with 2 eggs each. Salt. Pepper. Eat. Go back to bed.

By the way, you can poach your eggs any way you want. If you do use these kind of cups, lightly oil them so the eggs slide out. If you want your eggs to have yoke, cook them for 5 minutes. You can also make poaches eggs by just dropping them in a shallow pan of water with a glug of vinegar at a low boil. You’ll get some awesomely ugly poached eggs. You can also use fried, soft boiled or hard boiled eggs in this recipe. No matter what, you’re not going to lose.