Poached Eggs with Creamy Spinach Sauce

At my house, no one had to work today…so, Brunch!

Toasted Bread

topped with

Poached Egg: Break an egg into a cup, being careful not to break the yolk. Fill a saucepan with at least 2 inches of water, and bring the water to a boil. Pour in a couple tablespoons of white vinegar (this will help the egg white coagulate). While stirring the boiling water gently, pour the egg from the cup into the whirlpool you’re creating (egg will look like a little floating ghost 🙂 ) Boil softly until desired doneness–4-5 minutes gives a soft yolk. (You might have to experiment with this, but I remember how excited I was when I poached my first egg!)

topped with

Creamy Spinach Sauce: Sauté onions (red, yellow, or white) in olive oil until translucent. Add fresh or (thawed) frozen spinach leaves and sauté until spinach wilts. Pour in enough heavy cream to make a sauce. Stir in some dijon mustard, grated parmesan cheese, and plenty of freshly ground black pepper to taste. Salt to taste. Simmer until thickened.

served with

Green Salad w/ toasted pecans, chopped dried figs, and bacon with Balsamic Vinaigrette: 2 parts olive oil, 1 part balsamic vinegar, bit of honey, dash of nutmeg, salt and pepper.

Cold Avocado Soup & a BLT (A dinner that screams “It’s still Summer!“)


You know how sometimes you find a recipe—via internet, newspaper, or trusty old cookbook—and you can immediately taste it? Like, you’re so confident that when you mix all those things together and put them into a bowl or plate, it’s going to taste just like heaven? (In this case, creamy, green Heaven!?) That’s how I felt when I read about this recipe for Cold Avocado Soup on Joy the Baker’s blog. Go ahead, click on it. Be cheered by her lovely photos. Drool a bit. Bookmark her, because you’ll want to read more from her soon. But, please, come back!

I made that sexy green velvet avocado soup for dinner. And served it with a classic BLT, made yummier with a spread of my Garlic Mayonnaise. Find the mayonnaise recipe here, at the end of this post.

I was all the more excited to make this meal because it included sweet Silver Queen corn, fresh tomatoes, and a jalapeno all from the garden in our back yard! Summer ain’t over yet!


Cold Avocado Soup with Sweet Corn and Bacon Hash

For the soup:
2 ripe avocados
14 oz. vegetable broth
juice from half a lime
2 tablespoons sour cream (or crème fraiche)
1 teaspoon salt
a few ‘cracks’ of black pepper
1 ¼ cups cold water (or less if you want a very thick soup)

Put the avocado flesh, broth, lime juice, sour cream, salt, and pepper in a blender. Blend until smooth. While the blender is running, pour the water in through the hole in the top of the lid. The soup will be smooth and creamy (and a gorgeous green color!). If you want a thinner soup, add more water. Put the soup in the fridge until ready to serve, and then make the Sweet Corn and Bacon Hash (below) to go on top.

Sweet Corn and Bacon Hash

1 tablespoon bacon grease (or olive oil if you’re frightened)
1 medium onion, diced
2 ears fresh sweet corn
half a jalapeno, diced
4 slices cooked bacon, chopped

Heat the grease or oil in a skillet. Add onion and cook until translucent, 5-10 minutes. Cut the corn kernels off the cob (be sure to get the corn milk too, running the knife down the cob!). Add the corn and the jalapeno to the onions. Sauté another 5 minutes or until everything begins turning golden. Add the bacon. When it’s all warm and yummy, it’s done (the starches in the corn will make it a bit sticky). Serve a couple of spoonfuls on top of that beautiful, velvety soup!!!

Mmmmmmm!

And for the perfect compliment to that bright soup, make a

B


L


T


…and put this Garlic Mayonnaise on it. You don’t have to of course, but you’ll be lovin’ yourself if you do. You might even love me. It’s that tasty!

So, get yourself some fresh vegetables. Make this meal. Eat it outside. Pretend for a moment that summer isn’t ending.