Simple Spring

This morning has been so lazy and amazing. Typically, I'm a busy little bee but for now I'm taking some time to enjoy things at a slower pace. My breakfast was had in two parts, with time for digestion between them. Both parts were very uncomplicated yet they elicited so much enjoyment, I had to share them.

Yesterday was the first day of the Allen Street Farmer's Market. Even though tomatoes aren't yet in season, one of the farmers has a greenhouse and he'd picked tomatoes that very morning. I had to have one, even though waiting would build anticipation, I just couldn't pass it up. There was an abundance of salad greens, so much so that when I bought lettuce I was given a free bag of arugula! I also bought a dozen fresh eggs (the only way I buy eggs: from local farmers). Putting them together this morning on a slice of toast was perfect, and so easy. Poaching eggs can be difficult at times and everyone seems to have their own little trick for doing it. Mine is to keep the water boiling and just deep enough so that the white of the egg is covered. A fresh egg yolk pops up and therefore won't cook at the same rate as what is under the boiling water. Peppery arugula, sweet juicy tomato and a rich creamy egg yolk atop a hearty slice of bread could hardly be improved upon.
In my last post, I told you about the yogurt I make based on a recommendation and recipe in the book "French Women Don't Get Fat". I'm telling you, this yogurt is the best. So simple. I rarely enjoy food more than when I take tiny bites of the smooth and tangy yogurt that melts on my tounge with a richness that surpasses that of any ice cream I have ever tasted (and certainly any store bought yogurt). This morning, I decided to dress it up with a drizzle of local honey... to die for!
Although summer is certainly calling me, I'm in no hurry to answer. Let the spring season lull you into a sweet contentment and you will simply stay well fed.

Poached Egg on Toast with Tomato and Arugula

Ingredients:
1 local egg (doesn't matter what color the shell is)
1 fresh slice of any variety beefsteak tomato (eaten as close to the time it's picked as possible)
1/4 cup arugula
1 slice any hearty bread (sourdough, hearty wheat or oat are good options)
sea salt and black pepper

1. Fill a small frying pan with water, about 1 inch high, bring water to a boil.
2. Crack egg on a flat surface and break it open over the boiling water.
3. With a slotted spoon or spatula, be sure the egg isn't touching the bottom of the pan but try to move it as little as possible so the egg white doesn't break apart too much.
4. Turn the heat down to medium-high and allow the water to simmer until the entire egg white is opaque.
5. While the egg is cooking:
cut a thick slice of the tomato
rinse off the arugula (cut off any long or thick stems)
toast the bread to desired crispiness
6. Top the toast with the arugula and tomato slice.
7. Once the egg white is fully cooked, scoop the egg out with the slotted spoon and allow all the water to drain off the egg.
8. Place the egg atop the tomato slice and top with freshly ground sea salt and black pepper.

Optional: Add a slice of swiss cheese to the toast before topping it with the vegetables.

For those of you who don't appreciate runny egg yolks, flip the egg while it's in the water and allow it to cook all the way through. Add a spread to the toast such as pesto, butter or greek yogurt before topping it with veggies since you won't have the moisture of the runny yolk from the original recipe.