Poached Eggs

      I don't really like eggs.  Weird, I know. I love the idea of eggs.  Something about the sound of bacon and eggs with a side of toast and maybe some potatoes sounds so delicious and comforting.  As if that would be the perfect way to celebrate a lazy Saturday morning.  Everyone seems to like them, too.  I feel like a breakfast outcast, but even the smell if them turns my stomach.

      When I was in college doing my student teaching, my best friend and I stayed at her Nonna's house.  She treated us like royalty and cooked every meal for us.  The only problem was (insert dramatic music here) Nonna liked to cook eggs for breakfast.  The first morning she made poached eggs, I was so nervous I would hate them.  I'm the type that would just swallow them, say thank you, and eat them every day for the next 3 months without telling her I didn't like them just because I would hear my mother's voice whispering in my ears, "Just be thankful she's making you breakfast and letting you stay here."

      I was hesitant as I pulled my egg-covered fork up to my lips, and wow! Was I surprised!  It was like nothing I've ever tasted before!  They were laid beautifully on top of a thick slice of sourdough bread drizzled with olive oil ("Italian style," as Nonna always said when something either had olive oil or Parmesan cheese on it.), and the bread soaked up some of the salty water along with the rich yolk, making a beautiful medley of simple breakfast favors.

2 thick slices of sourdough bread (Italian or whole wheat bread is delicious, too)
4 eggs
1/4 cup white vinegar
Olive oil
Salt
Pepper

1. Fill a medium sized pot with water, the vinegar, and about 1 tablespoon salt and bring to a boil over high heat.
2. Turn the heat down to a medium-low setting.  (On my electric stove top, it's number 2.)
3. Let the water come down to a simmer and crack the eggs into the water.
4. Set the timer for 4 minutes.
5. Meanwhile, cut your slices of bread and drizzle generously with the olive oil.
6. Using a slotted spoon, remove the eggs form the water and lay on top of the bread.  Add 2 spoonfuls of the cooking water over the eggs so the bread soaks it up.  Season with salt and pepper.

Penne with Chicken Sausage and Veggies

I'm a teacher. Have I ever told you that? I love my job, and one of the (huge) perks is having the summers off. My husband and I just bought a house, but it's about 6 weeks until we close on it. Until then, my summer projects are to organize, throw away unneeded junk, pack, and cook/eat as much food from the fridge, freezer, and pantry as we can so I don't have to move it. I enjoy the challenge of cleaning out all the food in the freezer each summer so that I know my meats, veggies, etc, aren't more than a year old. It's a fun way for me to spend my summer nights. Plus, it helps me pinch a few pennies on our tight teacher salaries. Tonight's inspiration came from a friend's Facebook picture of penne with spinach and peppers. Instead of running to the grocery store, I forced myself to use only what I had on hand. In doing so, I came up with this tasty treat. I'm sure it can easily be doubled to feed more than 2.


1/2 pound penne pasta
2 Al Fresco Roasted Garlic Chicken Sausages, sliced into 1/4-1/2 inch circles
1 large clove garlic, minced
1 medium shallot, chopped
1 large roasted red pepper, diced
2 sun dried tomatoes, diced
1 cup baby kale
3 shakes red pepper flakes
10 large fresh basil leaves, chopped
Extra virgin olive oil
Salt
Black pepper
Parmesan cheese

1. Bring a large pot of salted water to a boil and add the pasta. Set the timer for 2 minutes less than the suggested cooking time.
2. Coat the bottom of a medium pan with olive oil and heat over medium high heat.
3. Add the chicken sausages, red pepper flakes, salt, and pepper. Brown the chicken on both sides, about 3 minutes.
4. Add the shallot and begin to brown, about 1 minute, then add the garlic for an additional minute.
5. Add the roasted pepper and sundries tomatoes. Use the oils that cling and drip from both the pepper and tomatoes to add to the pan and flavor the sauce. Add about 1/2 cup of the pasta cooking water to the pan.
6. Add the kale and wilt. Add another 1/4 cup of pasta cooking water to the pan. This starchy, salty water will bind the oils, making a nice sauce.
7. When the pasta is finished cooking, add to the pan and toss with the chicken and veggies, allowing it to finish cooking in the sauce. Add additional cooking water as needed and a drizzle of fresh olive oil.
8. Add the fresh basil to the pasta and toas. Grate the Parmesan cheese over the pasta so that it melts in the sauce.
9. Serve with additional freshly grated cheese.