Poached Eggs, Two Ways

I'm babysitting the backyard chickens (!!!!!!) of two of our friends this week, and since there are four of said chickens, that means a LOT of eggs. Four per day, to be precise. So - I'll share three egg recipes, none of which probably really requires a recipe, but that's what I'm eating this week so that's what ya get!

In both cases I blanched the asparagus, drizzled it lightly with olive oil, then sprinkled with a little parmesan.


POACHED EGGS with SPICY TOMATO SAUCE
Half can San Marzano tomatoes (or enough to cover the eggs)
2 eggs
Pinch of paprika
Pinch of cayenne
Olive oil
2 cloves garlic
1 slice provolone cheese

Combine all the ingredients but the eggs in a small saucepan and stir. Bring to a boil, add the eggs, the allow to simmer until the yolks of the eggs are solid. Top with provolone. Done. Kind of like a shakshuka.


POACHED EGGS WITH PARMESAN
2 eggs
Splash of white vinegar
Salt
Grated parmesan cheese
Ground black pepper

In this case, you want the yolks to remain runny. You can finish these in the oven, or not - if you use the oven, preheat it to 400.

Bring water in a deep, large pot to a boil. When it boils, add splash of vinegar and pinch of salt. Break the eggs into separate bowls. Swirl the boiling water till it forms a funnel, then pour the eggs into the boiling water. It will only need a couple of minutes. If you finish in the oven, transfer to an oven-safe dish, top with parmesan cheese and bake a few minutes until the cheese melts. Finish with ground black pepper to taste.