“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
- 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.