I was reading a piece a while back in the New York Times opinion section about a former restaurant critic. He had a line about trendy restaurants that went something like “Yes, now everyone does hanger steaks with poached eggs, who cares? 10 years ago it was salmon and lentils” And to that article I say, I will totally be putting poached eggs on everything in 10 years. I love poached eggs.
I think most people associate eggs with breakfast. Maybe it’s because my Mom’s back up dinner was always frittata, or maybe it’s because I used to run a small breakfast restaurant, so I was always thinking about what my specials would be the night before, but either way I eat eggs for dinner all the time.
Mostly I make a big salad and plop a poached egg on top. It’s a simple, protein filled, very cheap way to make a salad feel like dinner, and it’s a wonderful thing. This one is full of day old bread that is ripped apart and fried in olive oil. I’ve also added broccolini but what makes this really special are the slow cooked onions that are fried up with almonds and rosemary. It just makes it feel less like a throw together meal, like your not just making because all of those things happen to be in your fridge, and you had stale bread from last nights dinner and your too lazy to go out and buy some fish. Oh no. This is intentional. And it’s very very good.