Saturday, May 12, 2012
1 shallot - diced
2 carrots - diced
1 stalk celery - diced
2 radishes - diced
1/2 red bell pepper - diced
8oz cream cheese at room temp
pinch of salt
With an electric mixer fitted with a paddle attachment add all your ingredients and blend until your cream cheese is smooth and everything is incorporated.
Thats it. I like to store mine in the refrigerator for a few hours so the flavors come together.
Use a large shallow pot or sauce pot and fill half way up with water. Put your water on med high heat, you DO NOT want to bring your water to a boil or even to a simmer. I poached my egg at about 150 degrees. Rule of thumb is you should be able to put your finger down in the water and pull it out without burning it. You will see small bubbles form at the bottom of the pot and steam will be coming off the top. I also add about 1 Tbs of white vinegar, this helps stabilize your egg. Next rule, when the water is ready do not just crack your egg into the pot...you will have to start over! Crack your egg into a small bowl then submerge your bowl with the egg down into the water. Let the water come up into the side of the bowl then slowly pull the bowl out leaving the egg down in the water. I let mine poach for 5 minutes exactly. Use a slotted spoon to retrieve your egg and place on a towel. Let cool slightly and then it's ready to plate!
Here is the finished product with that beautiful silky sauce of the yolk that is so bright and creamy!
Happy Mothers Day! From one mom to the next it's an incredibly hard and wonderfully rewarding job a job that will never end nor will we want it to!
Have a great day and remember to eat what your heart desires...I know I will!!
Happy Eatings Mommy's!