Spicy Onion-Garlic Soup with Poached Eggs

2011 has been the year of the poached egg for me. It started simply this spring, for breakfast with avocado, and then made its way into couscous this summer. Now I have runny eggs in my soup and life is just perfect!

When I was getting over my cold from last week, I was craving soup of all kinds. This recipe from Food & Wine really called out to me – it’s basically like a quick version of an onion soup, with an extra-special addition of a poached egg. Onions, garlic, and eggs are all incredibly nutritious, and I think this was the best way to kick my cold for good.

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Rosemary Cous Cous with a Poached Egg

This certainly felt like a fancy breakfast! Runny egg yolk, fluffy cous cous – very decadent. The best part is, it took less than ten minutes to make, start to finish!

Poached eggs are the best breakfast. They seem so decadent and special, but once you get the hang of them it is quick and easy. The other plus about eating an egg is that they have good fats, only 70 calories, and paired with the right type of carbs they fill you up for hours.

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