happy to be here June 7, 2012

“Sorry for not being here – so much going on – I’ll post soon!”

In the few online spaces I manage to peek into these days during the in-between times, I’ve noticed a good many apologies. Life getting in the way of sharing a new recipe, photos from a trip, whathaveyou. Lengthy discussions on forums as to the best way to prepare your readers for a ________-long absence. Semi-frazzled rants about coordinating guest posts and stockpiling blog entries.

I’ve done it in the past, too. Rationalizing “out loud” why I needed to not blog so much, taking a sabbatical, allowing myself to live and be lively. I’ve decided…I’m going to try really hard not to do apologize anymore.

You see…this blog has been a part of my life for almost seven years now. Note that I say “a part”. As much as I sometimes sit and think that I’d love to blog all day and make a living at it, the truth is…I’d rather come here when it feels good. When I have something to say. When I have something really wonderful and delicious (yeah I said it) to show y’all. I work a lot and when I’m not working, I’m trying to balance surrounding myself with all of the things I need to do along with those that I want to do.  I want to post here when it means something to me…and hopefully it’ll mean something to you, as well. It’s taken a while to get over the guilt of “neglecting” this space but I understand now…and I think you understand, too. When I get to come back to this space, in a way that just isn’t a seat warmer or a superficial drive-by to keep traffic up, it reminds me how happy I am to be here.

Since my work trip to Miami, I’ve also been to Asheville for a weekend getaway. While we were there, we ate at a wonderful restaurant called Table. It was so darned good, we dined there twice in 24 hours. At brunch, I noticed a dish of egg-in-the-hole with a kale and mushroom ragout. That’s not what I ordered that day but I’ve had it on my mind since. These days, I’m moderately obsessed with putting a poached egg on anything…and a bed of greens and mushrooms seemed like as good a thing as any to plop a runny egg on – I used mustard greens in my version. It’s an easy & so tasty “things on a piece of bread” lunch or brunch meal that have become a staple on busy days.

Mushroom & Wilted Greens Toast with a Poached Egg – serves 2

  • 2 slices whole wheat or multi-grain bread
  • 2 tbsp. olive oil
  • 1 large clove garlic, minced
  • 2 cups sliced mushrooms – you can use any variety you prefer
  • 4 cups chopped greens, tough stems removed – you can use mustard greens, kale or chard here
  • 1/2 teaspoon grainy Dijon mustard
  • 2 large eggs
  • 1 tsp. white vinegar
  • salt and pepper, to taste

– Toast (using your favorite method) the bread and go ahead and arrange each one on its own plate.

– In a medium sized skillet, heat the oil over medium heat until faintly shimmering. Add in the minced garlic and saute until soft but not brown – 1 to 2 minutes. Add in the mushrooms, stir to combine and cook until they begin to release water. Throw in the chopped greens and stir again to get everyone mixed up. Stir in the bit of mustard and allow the greens to cook until tender but not mushy – 2 to 3 more minutes.

– Meanwhile, fill a medium sized soup/stock pot with water and bring to a boil. Add in the vinegar. With the end of a spatula or spoon, stir the water vigorously in a clockwise motion to create a swirl. Drop the cracked egg into the water and form slightly with your utensil. Cook for 2-3 minutes or until the white is solid around the yolk but not to soft-boiled egg stage. Using a slotted spoon or small screened scoop, remove the eggs from the water.

– To serve, divide the greens mixture into two and top the toasted bread with it. Place a poached egg on top of the mixture. Season with a bit of fresh ground pepper and serve immediately – the joy of this is the runny egg so be speedy in serving & eating it.


Lynn Jun 7, 2012 01:06 pm

I always look forward to your posts and the amazing photographs attached to recipes. Just post when you can – no worries.

And I love the thought of that salad with the runny egg. Yum.

Katrina @ Warm Vanilla Sugar Jun 7, 2012 01:06 pm

This is such a simple and lovely idea! Yum!

jaime @ sweet road Jun 7, 2012 01:06 pm

I saw an episode of an Anthony Bourdain show once where he said the same thing – that he loves a poached egg on top of anything! I’d have to agree…

niki Jun 7, 2012 05:06 pm

i’ve been putting poached eggs on just about everything lately. this looks divine.

never apologize for not being here. it makes all that much more special when you are.

thyme (Sarah) Jun 7, 2012 08:06 pm

No apologies necessary. We all deal with the blog trying to find its way in our lives as if its a neglected child or something. I haven’t perfect the poached egg technique yet, but when I do, I hope I have my camera at the ready!!

Katie Jun 7, 2012 08:06 pm

I’ve been worrying about the same – with my real job taking over my entire life, I feel so guilty about not getting to blog as much as I’ve “planned.” But when I stop to think about it, the posts I enjoy the most (from others) are the ones that are truly heartfelt and inspired, even if they only show up in my reader once a month. So I think you’ve come to a very sane and wise conclusion :-)

Lana @ Never Enough Thyme Jun 8, 2012 07:06 am

Tami, whether you post once a day or once a month, I always enjoy your thoughts, photos, and recipes. Your photography is always stunning and your recipes make my mouth water. Just like this one with that beautiful runny egg on top. Oh, my yum!

Caryn Jun 8, 2012 10:06 am

Beautiful Tami – and is making me VERY hungry for this exact dish…..

susan Jun 8, 2012 02:06 pm

I could lick that egg right off of my screen. It’s lunch time and you have now inspired me!

RecipeNewZ Jun 8, 2012 06:06 pm

I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

It’s called RecipeNewZ (with Z) – http://recipenewz.com

I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

LP @dishclips Jun 9, 2012 01:06 am

I love the ingredients and the easy way it’s put together. Thanks for sharing!

chef_d Jun 9, 2012 05:06 am

Your picture is making me crave for poached egg even if I really prefer it hard-boiled!

Mary Jun 9, 2012 10:06 pm

Seems there are a few of us having the same feelings regarding the frequency of our postings. My blog is very new and so I feel especially pressured to post often. Then, I remind myself that blogging is a hobby for me. I don’t want to rob the experience of the enjoyment I get from it by thinking I need to “show up” on some particular schedule. BTW, we share the same passion for poached eggs. I found the cutest little gadget at a flea market that makes a perfect poached egg every time. I, too, eat them on everything – especially salad.

Maria @ Box of Stolen Socks Jun 11, 2012 05:06 pm

Who am I to say it but I totally agree with you. My blog is very, very, very new and according to the experts I should be blogging non stop, building my audience blah, blah, blah. But, I simply cannot do if it has to be done on a strict schedule! Some days I plan something else and then boom something grabs my attention and a post materialises in my mind I just have to write down. It is all about inspiration and from what I’ve seen browsing through your blog you have so much of it! So don’t apologise, get inspired, enjoy any period of creative hibernation because when it ends you always arise rejuvenated!

Lucy@acookandherbooks Jun 11, 2012 07:06 pm

Lovely, and just the ticket on this rainy Monday. I prefer the occasional well-crafted story, photo and recipe versus the rushed-and-apologetic posts in the greater blogging world.

DessertForTwo Jun 12, 2012 01:06 pm

Tami, you hit the nail on the head with this post.
I refuse to apologize for only posting 1x/week because I’m busy living my life. Frequently, guilt runs through my mind that says ‘you’ll only be succesful when you start commiting to 2-3x/week’ but I shake it off. I have a wonderful life & I’m stoked that my blog is A PART of it :)

kelsey Jun 12, 2012 03:06 pm

PREACH, girl. Love this.

Lesley MacMichael Jun 15, 2012 02:06 am

I’ve just been remonstrating with myself for taking two weeks to publish a post – thanks for putting into print what I’ve been thinking – no more apologies! There’s something about a poached egg with earthy mushrooms and chopped greens that is at once so simple yet so tempting.

JoVonn Jun 15, 2012 11:06 am

Great message. I needed to read that.

Lisa Jun 17, 2012 02:06 pm

Delicious–my favorite kind of meal. Enjoyed eating it even just with my eyes this morning ;) Thanks for the lovely photo & post!

Lisa Aug 2, 2012 11:08 am

Everything’s better with a runny egg… YUM.

Love this blog & have linked to it from my own! :)

Jim Aug 14, 2012 03:08 pm

We’ll be trying this recipe soon. I’m with you regarding poached eggs on anything. For the past year or so we’ve been enjoying a bowl of steel-cut oats with a poached egg on top. I make the oats using milk instead of 1/3-1/2 of the water & I add a TBL or 2 of maple syrup to the liquid as well.

[…] Receta para "Mushroom & Wilted Greens Toast with a Poached Egg" Link original […]

Joy Walden May 27, 2013 12:05 pm

Made this took the picture ate it yummmmm

[…] runningwithtweezers.com via Francesca on […]

[…] this delectable delight is Tami, from Running with Tweezers’s Mushroom and “Wilted Greens Toast with a Poached Egg” recipe. […]

[…] This wholesome combination of vegetables, toast and egg is a tasty way to satisfy your hunger while getting crafty. Learning to poach an egg is a stepping stone to all things delicious so try and try again with this toast until you get it right, being sure to devour all of the mess-ups on the way. Recipe here. […]