Ten days ago, Susan and Simon (here's a link to their blog) came to visit. They had recently spent three weeks in Australia, and they came bearing gifts. One of the gifts was a set of four of these brightly colored objects:
What do you think they are? Turned upside down, they almost look like masks of some kind. Or helmets. They are made of silicone, thus non-stick, and they are heat resistant to 675ºF/350ºC.
Okay, you've guessed by now. They are egg poachers, officially called Poach Pods. You put an egg into each one and you float them on simmering water. Before you know it — well, not that fast, and keep an eye on them — the egg white is set, and if you don't leave them too long in the hot water, the yolk is warm but still runny. Pop the poachers into the dishwasher for easy clean-up.
We tried them yesterday. One of the food combinations I like best is spinach and eggs. A spinach omelet, for example. Or a big bowl of spinach topped with boiled or poached eggs. Spinach is good with hard-boiled eggs, but it's even better with eggs that still have runny yolks — soft-boiled, or poached.
Cream makes it all better, of course. Or a béchamel sauce with some cream in it. Cook the spinach, either fresh or frozen, without adding any extra water to it. If it seems watery after cooking, drain and press it in a colander or wire strainer to remove the excess. Then add the cream or béchamel sauce, and maybe some grated cheese or some sauteed onions. Don't forget to put in a pinch of nutmeg. Cook it a little longer.
Then serve the spinach with poached or boiled eggs on top. With bread. It's comfort food.
There are a thousand variations. One is to form the cooked spinach into little rings or "crowns" on a baking sheet. Break an egg into each ring and put the pan in the oven for 5 or 6 minutes. Then you don't even need the poach pods.