My love affair with poached eggs transcends breakast. Two of my favorite lunch or dinner time ways to serve a poached egg is atop a classic spinach salad, or, a BLT. As any child will tell you, tomato soup is the perfect complement to either one of these meals, and, I've just taken a 1-quart container of my cream of roasted tomato soup out of the freezer to thaw. So, on this frigid cold, windy, rainy, 33 degree Pennsylvania day, I'm baking some biscuits this morning and making my poached egg & BLT cheddar biscuit sandwiches for dinner this evening!
As for the biscuits, once you've made ~ Teresa's Stress-Free Cheddar & Cream Biscuits ~ you will never be inclinded to buy a can of store-bought ones again. In fact, I never made these biscuits before this morning -- behold their beauty!
Teresa Gottier was a pastry chef, and is a close FB friend (Facebook has introduced me to some very talented people). By coincidence she posted a photo of her 'cream biscuits' just yesterday. She was serving them with her Thanksgiving leftovers, and, I asked her about the recipe. Within minutes she sent it to me, and, voila: biscuits! These are going to be my next blog post, so stay tuned!!!
My recipe for ~ Smokey 'n Sweet Cream of Tomato Soup ~ is heavenly. The tomatoes are placed on a bed of onions & garlic, tossed in EVOO and topped with a few sprigs of thyme and a sprinkling of brown sugar. They get roasted in the oven, then pureed in a food processor. Once simmered on the stovetop, cream is added and, voila: a rich, creamy, slightly-chunky bowl of easy-to-make goodness. You can find the recipe in Categories 2, 14 or 20!
Two days ago I posted my recipe (a method) for ~ It's Monday Morning! Wake Up and Poach and Egg!!! ~. If you're afraid to try to poach an egg because you think it is too hard, or, if you've not had luck poaching eggs, relax. My method is to poaching eggs what Teresa's method is to baking biscuits: stress-free. Have fun with both of them!
Ready - set - assemble! Here's my magic combination:
1 cheddar & cream biscuit, sliced in half
10-15 arugula leaves, trimmed of stems
2-3 thin slices of small Campari tomatoes
1 slice of crisply fried, thick-sliced bacon, cut into thirds
sprinkling of freshly ground sea salt and peppercorn blend
This sandwich is simple and pure in flavor. The cheddar cheese in the biscuits give it some tang. The arugula adds a peppery flair, the tomatoes are your acidity and the bacon is your crunchy smoky salt. Once your egg is pierced, the yolk is the mayo-esque "liquid gold" that dribbles down into each bite -- you will be truly sad if you mess this up!
This is what I'm talkin' about:
Special Equipment List: cutting board; chef's knife; all equipment listed in the individual recipes for baking the biscuits and poaching the eggs (+ frying your bacon too)
Cook's Note: For another one of my favorites, try my ~ Egg Bagel, Sausage & Scrambled Egg Sandwich: A Super Breakfast for Super Bowl (or any) Sunday ~. You can find this recipe in Categories 2, 9, 17 or 25. I love egg sandwiches!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyrght 2013)