Tuesday, April 12, 2011

Poached Eggs For Dinner!

Eggs are my lazy health food of choice. They are fast, tasty, nutritious and we always have them in the fridge. Whenever Nic has a late class or I find myself cooking solo they are my obvious go-to. Usually I'm a scrambled egg kind of girl but lately I've been shaking it up thanks to two of my favorite cheap kitchen tools... the poach pods. These little rubber cups run a few dollars each at any kitchen store and they make perfect poached eggs without any skills involved. When I'm feeling healthy or in need of a little detox from processed foods this is my new favorite din...

Mashed Butternut Squash with Poached Eggs and String Beans For 1
-2 cups cubed butternut squash - frozen is great if they have it, or pre-cut to save yourself the trouble. The smaller the pieces the faster it cooks.
-Pam cooking spray
-Salt and pepper
-Dijon mustard
- 2 eggs
- Thin green beans (haricot vert)

-Steam (if you have a steamer) or boil (if you don't) butternut squash until very very soft (usually about 10-15 minutes). They should be soft enough so you can slide your fork in them with out the slightest resistance
- Put a separate pot of water on the stove to boil, with about 1 1/2 inches of water (this is for the eggs.)
- When squash is done steaming transfer them to a big bowl and cover it while you're busy doing the below...
-Keep boiling water or steamer on burner and throw in the green beans to steam or boil for about 3 minutes (just until they are slightly soft.)
- Spray poach pods with a little pam. When pot #2 has come to a boil turn it down to medium (simmering) and put the poach pods in the water so they are floating. Crack one egg into each pod and put a lid on the pot. Let cook for about 5 minutes or until there is no more runny white on top of the eggs.
- While eggs are poaching - mash up the butternut squash in the bowl with a fork or potato masher until they are nice and soft. Add plenty of salt and pepper to taste and put in about 1 1/2 teaspoons of dijon mustard or dijonaise to give it a little something something.
-Spoon the mashed squash onto the side of your plate and make two indents into the mound with your spoon. Put the greenbeans on the other side of your place (sprinkle with a little salt and pepper.)
-When the poached eggs are cooked take them carefully out of the pods with a spoon and place them in the indents in the mashed squash. Sprinkle a little extra salt on the eggs or a little hot sauce if you like and go for it.

TASTY TIP: If you want to make your mashed squash taste a little more homefry-ish, put a non-stick frying pan over medium-high heat and spray with pam or a little oil. Scoop the squash into the pan in globs like pancakes and let squash brown for a minute before flipping to do the same on the other side.

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