“Oh that’s okay…that’s okay…I make lamb”
So we all know that I have issues with delaying gratification. (Anyone remember that time I was so excited to make buffalo chicken dip for Superbowl Sunday that I spent the entire week putting Franks Red Hot on anything I could get my hands on? For a reminder, see the back to back posts Buffalo Chicken Anything and Buffalo Chicken Everything.) So, of course, in similar fashion, I’ve spent the entire week awaiting the glorious baby lamb that I’ll get to dig into on Easter Sunday. And today I decided I just couldn’t take it anymore. That coupled with the fact that I just saw Giada make quinoa-crusted lamb chops, I knew I just couldn’t wait another day. Plus, I was very intrigued how this new trendy super food would taste wrapped around a perfectly seared piece of lamb. In Giada’s recipe she coats the lamb with raw quinoa. Now, I was a little skeptical about how quinoa, which is essentially a seed, would taste uncooked. But, hey, I’m adventurous and I figured if it was awful we could always just brush it off and eat the lamb shops naked. Much to my surprise, the quinoa got nice and toasty from the cast iron sear and it was ah-mazing. Arguably better than cooked quinoa.
To go along side I decided on steamed asparagus with a poached egg on top. I’ve been on a big fried and poached egg kick lately. I’ve been topping everything with eggs and I get really excited when I think of a food that would go perfectly under a runny egg. I realized this makes me sound weird. But I swear I’m not alone. A few weeks ago I went to Pulino’s with some of my sorority sisters and I talked my friend Nat into splitting an arugula and prosciutto pizza with a fried egg in the middle. A few days later I received the following email:
“I have been putting fried eggs on EVERYTHING ever since that glorious night.I thought you were the only person who’d appreciate that statement”
And I did appreciate it. Because you see, when you top veggies, pizza, sandwiches, hash browns or anything your little imagination can think of with a runny egg, the yolk serves as this rich, glorious, silky sauce that just coats every bite of food and makes you all happy inside. And bonus…no guilt! It’s not a cheese sauce, or a cream sauce, or another kind of calorie packed sauce. It’s just a simple egg, cooked with no added fat. It’s a great source of protein and most importantly, it’s simply delicious.
And egg poaching could not be easier. Here’s how ya do it:
Bring a pot with 2 to 3 inches of water to an almost boil, add 2 tbsp. of vinegar and then: