While in Canada last week, I rekindled my love affair with poached eggs. I’m normally a fried egg (runny yolk) sort of girl, mostly because they are easy to make and I was scared to try poached eggs at home. But last week I was on a big poached egg kick – I ordered a couple almost every day at breakfast.
So, this week I decided I had a very serious mission on my hands: master the at-home poached egg. Mission: success. #nailedit
Turns out poached eggs aren’t as scary and hard as I thought! Adding a little vinegar to the water is apparently the key – it helps to coagulate the egg whites.
The other key is to break the eggs into little (separate) bowls first – this way you won’t accidentally get any shell in the pot, and you won’t burn your hands off trying to splash an egg into a pot of hot water, either. Simply bring the bowl as close to the water as you can and very gently tip the egg in.
I enjoyed my newfound egg poaching skills this morning for breakfast, with some toast, Cabot sharp cheddar, and microwave-wilted kale. Plus a little fruit salad with some sliced banana and the last of my fresh strawberries on the side.
Runny yolks = so delicious. They are all the sauce I need!
I was especially pumped about breakfast this morning because I was up early for another speed session with my Potomac River Running track group! This morning’s workout was:
- 15 minute tempo run (I did mine at around an 8 min/mile flat pace)
- Between 4 and 8 hill repeats (less or more depending on our ability/what we’re training for). I did 5. Our hill, near the track, is about 0.2 miles long and not exactly a subtle incline, but it’s not insanely steep, either, and they have us run down as quickly as we can as part of the workout, too. Then we rested about a minute or two in between. I was really proud of myself for powering up it each time! I mostly need to work on my speedy descent after, though; I would keep up with or pass people on the uphill only to get passed going back down after.
Average overall workout distance/pace is below in the pic – I was trucking up those hills quite quickly, it appears!
Also, it was light out at 6:30 a.m. today when I arrived at the track!!! REJOICE!!!
In food news, I had a fun lunch date yesterday with my friend Gretchen at one of my favorite restaurants: True Food Kitchen out in the Mosaic District! I rarely go out to lunch during the week, so it’s always such a nice treat when I do. Apparently they just launched their new spring menu – perfect timing!
Here I am enjoying a cucumber drink (cucumber juice + honey lemonade) to start – delicious.
Lunch was especially exciting because Gretchen just got engaged over the weekend! Clearly I needed to see her ring in person. It’s beautiful. 🙂 Gretchen’s older sister (and my best friend), Jenny, will be in town in a couple weeks and we’re all going dress shopping. So excited! Congratulations again, Gretch!
As for the food, we shared the kale + avocado dip to start, which was epic.
I had the Thai Green Papaya dish (shaved carrot, kelp noodles, avocado, mint, cashews, and red chili sesame dressing) topped with salmon for my entrée. Yum! I shared some with Gretchen in exchange for some of her Bison Burger, which was also awesome, and brought home some leftovers to enjoy today!
The weather was so beautiful yesterday that I asked Matt if he could come home “early” (and by early I mean by 7 or so – he rarely gets home before 8:30) so we could take a nice walk and have a dinner date. I had a client call from 6:30 to 7ish and was excited to see he was home when I was done! We strolled around for a bit and then ended up at Rocklands BBQ, which is a favorite of both of ours. I had the three meat platter with baked beans and some beets, for good measure. 😉 Everything in moderation! I took home a fair amount of meat leftovers, which Matt was pumped about!
And now, to tackle my email inbox and prep for a couple new AnneTheRD client meetings.
Zara says: “Have a spazzy day, everyone!”
I’ll be sharing an awesome poached egg Easter weekend brunch recipe tomorrow – stay tuned! 🙂