Food Diary: The Poached Egg Perk-Me-Up

Poached Egg on Toasted No Knead BreadAfter Monday’s brief foray into savory breakfasts, Tuesday brought me back to Bircher. It was delicious, and the day off only made me love it more.

That’s not to say I don’t love poached eggs and polenta any less. In fact, my breakfast experiment really had me hankering for one of my favorite foods on earth: poached eggs on toasted whole wheat no knead bread.

Tip #10: Poached eggs are a tasty, nutritious way to
perk up grains and greens.


Poached Egg on SpinachPoached eggs on toast is the pretty classic egg/grain combo. But you can also add poached eggs to spinach, salads, and as we saw yesterday, polenta, for a rich, delicious protein power boost. You also get a nice, well-rounded meal that’s great for breakfast, lunch or dinner!


Tuesday Food Diary



Note how lame I was on Tuesday: no yoga, caffeinated tea and a Coke Zero. My one pint on Monday evening was one pint too many. Ugh, the frustration of being a lightweight!


  • Breakfast: Bircher muesli with black tea. Plus a few ibuprofen!

  • Snack: Coke Zero. Oh how the mighty fall.

  • Lunch: Poached eggs on toast with steamed rainbow chard and grilled tomato. This cheered me up.

  • Dinner: Tomato and white bean soup with broccoli. This soup was SO good. Ingredients as follows: ~2 cups cooked cannelini beans, 1 tin chopped tomato, 1 liter veggie stock, 1 onion, 3 carrots, 2 celery stalks, 3 cloves of garlic, a bit of chard, a head of broccoli, a handful of fresh basil and parsley, and a parmesan rind (the magic ingredient!).





Bircher Muesli with Greek Yogurt



Poached Egg on Toast with Grilled Tomatoes and Rainbow Chard



Tomato and White Bean Soup with Broccoli

6 thoughts on “Food Diary: The Poached Egg Perk-Me-Up

  1. teresa

    i have been enjoying the recipes and they are so simple and easy to enter into my food journal. i’ve been using nutrimirror to log all of my food. it lets me see my nutrient, calorie, and mineral intake as well as my exercise. did i mention how easy it is to use? and that it is free?

    Reply
  2. monica

    Sassy – parmesan rinds are PERFECT for these type of soups. If you need a recipe, just search for “pasta fagioli” – I make it without the pasta. =)

    Reply
  3. Sagan

    “Snack: Coke Zero. Oh how the mighty fall. Lunch: Poached eggs on toast with steamed rainbow chard and grilled tomato. This cheered me up.”

    You are so cute!

    There’s something about the crunch of toast beneath the poached egg that just MAKES that kind of meal. But I will have to try it on greens too.

    PS I’m a lightweight too. One glass of wine and I’m gone. :)

    Reply
  4. monica

    Sagan – so true on the crunch! That’s what I love about the no knead bread… when it’s toasted, the seeds on the crust get nice and brown and delicious. So awesome. But yes, the greens are good too, as is a combo of all three – toast, greens and poached eggs!

    Reply

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