Thursday, December 13, 2007


Poached eggs with gremolata (gemolata recipe in the comments)
Whole wheat toast
Sauteed grape tomatoes and garlic

Hot tea
Some of our neighbors invited us over for dessert and tea tonight and they wanted us to bring T. That meant that we had dessert and tea during T's normal dessert time, which is before we eat dinner. No matter, dessert and tea were both lovely, as was the company. That said though, we needed an easy and light dinner to come home to. Thus, breakfast for dinner. Poached eggs are amazing and with the zing of gremolata (a chunky lemon and oil dressing), very little can be better. In fact poached eggs with gremolata, toast, and fresh fruit greeted me in bed for my first Mother's Day last May.

Prep Notes
Difficulty: Easy
Chopping: Garlic for both gremolata and tomatoes, parsley
Time: 20 minutes
Make ahead: You can make the gremolata days in advance, but everything else should be done fresh.

J: "Why don't we eat breakfast more often?"
M: "Gourmet eggs."

1 comment:

J said...

Gremolata - All M

Equal parts olive oil and fresh lemon juice (we typically use 2T of each)
Salt to taste
1 T parsley, minced
1-2 cloves garlic, minced

Combine all ingredients in a jar, shake well and spoon over eggs.

This is also excellent with minced fresh rosemary instead of parsley.