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Poached Egg Pizzaiolo


By A New Post from FOODalogue (Visit website)



My first (I think) poached egg. Well, if it's not the first ever, it's the first successful one. What's made me stay away from poached eggs is 'fear of white gooey stuff''. But what drew me to the concept anew was the opportunity to eat an egg without oil or butter. And now that I found the perfect poached egg*, I'm happily going to try it in various settings. The first is my version of...Italian poached egg pizzaiolo...and I'd like to think I was sitting in an outdoor cáfe in Portovenere with a cappucino, this view, and a laptop telling you about this simple and delicious egg dish.

photo taken 2006

Ingredients and Layering:
poached egg
puffed pastry shell (or slice of toast, 1/2 English muffin, etc.)
favorite pasta sauce
spinach wilted in skillet

Spoon a little sauce on the plate, layer the toasted bread, spinach, egg, and liberally grind black pepper, salt and top with parmigiano reggiano.

*It's also a humorous read.






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