Poached Egg Recipe
Being on a no dairy, no grain, anti-inflammatory diet can be intensely challenging when I travel — lots of places cook with soy or corn oil and most everything is served with bread. I typically eat eggs, fish, and chicken with an occasional pork serving and lots of vegetables as part of my anti-inflammatory diet. Here’s a tip for when you are on the road and seeking something with no dairy and no grains — breakfast is easy to work around as I simply ask for Eggs Benedict with no bread and no hollandaise sauce. Most restaurants will substitute vegetables instead of bread and the poached egg yolk functions as a bit of a sauce. It’s also possible to cook the vegetables and meat in olive oil instead of soy or corn.
Today’s delightful eggs (photo above) were served at Timberline Lodge, 6000 feet above sea level at the top of Mount Hood Territory in Oregon last week. It was a cold day and visibility was zero (see fog photo below). My heart was sad over the lack of visibility, but when I got to the top of the mountain the team at Timberline Lodge plied me with the hottest coffee and a no dairy, no grain, eggs benedict. Poached eggs never tasted so good. I sat in front of the fire and dawdled as long as I could before returning down to a lower altitude. Below is a super-easy recipe for poached eggs. Try a no dairy, no grain Eggs Benedict at home with some vegetables and ham or chicken and fall in love with breakfast all over again.
- Chicken broth (or water if you want a no-meat option)
- Fill a small saucepan half full of chicken broth (or water).
- Salt liquid well.
- Bring to a full boil, then reduce heat to to a slow simmer.
- Break an egg into a small cup or measuring glass.
- Gently – very gently – drop the egg into the boiling liquid.
- Repeat the process with additional eggs – do not crowd the eggs together.
- Let simmer for 2.5 to 5 minutes or to preferred doneness. (I prefer a loose 2.5 minute egg.)
- Pull egg from simmering liquid with a slotted spoon.
- Serve with salt and pepper.