A couple of months ago, Davis decided to seriously cut down on carbs in his diet on the advice of Tim Ferriss, and I kind of went along for the ride. This made breakfast a little more difficult, since my breakfast traditionally involved a bagel, toast, or pancakes. For a couple of weeks I did fried eggs and sausages - hey, no carbs, right? - but feeling queasy for the rest of the morning cut that trend short. I also tried shakes with berries and protein powder, but it never really kept me full.
Thankfully, a few weeks ago through the miracle of Pinterest, I found this gorgeous recipe for a breakfast salad. It's so simple and relatively quick - the longest part is poaching the eggs, but I start them first and then chop up everything else and make my coffee while they're cooking.
The base of the salad is one chopped tomato, half to one avocado (depending on the size), and some shredded prosciutto.
I mix these up in a bowl, top with some grated cheese, ground pepper, and fresh herbs (basil, yum!) and two poached eggs.
Poached eggs? Scary!
The last time I tried to poach eggs for a yummy openfaced sandwich, I ended up with a pot full of egg foam and two poached yolks. Fortunately, the recipe for the breakfast salad also included a link with ridiculously simple instructions on how to poach eggs - and seriously, I've perfectly poached dozens of eggs with this method.
To reiterate: find a small pot and fill it about halfway with water. If you underfill it, I find the egg doesn't thoroughly cook. Boil the water, then bring down the heat until tiny bubbles are just rising off the bottom of the pot. Add one tablespoon of white vinegar.
Crack your egg into a small measuring up or teacup, and lower it into the water and slowly tip the egg out.
Set your timer for four minutes, and watch your egg poach!
When the time is up, remove the egg with a slotted spoon to a paper towel to remove the excess water.