(Edit: This post was written in September but WordPress moved it to January?)
I only have 2.3 days left in Austin :(. Merrh. On Friday, I fly out and land in LA in the late evening. I think I will be staying the night at Emily’s and then early in the morning I will drive from LA to Santa Barbara and pick up all my shiz from storage. If you remember, last time I had a little extra help from someone whom I could only speak to with hand signs and fumbled Spanish. I may have to do that again. But this time I am going to have to sacrifice my mattress because my car doesn’t have a hitch for a U-haul. And Im not putting it on the roof of my car again. It was two hundred dollars at Costco! Wahhhh!
God Im cheap.
(But this does not apply to food in any way, shape, or form.)
Then I will get back in the car and drive from Santa Barbara to Davis. I am so excited, not for the 6 hour drive, but for the 4 awesome girls waiting at the house. I have never met them or seen the house in real life. It was all Craigslist business. We have been talking on the phone/facebook and I have a really good feeling about the group! Also, I have never had bad luck with Craigslist living arrangements. This will be my third time, so hopefully 3’s not a harm. (I am so lame.)
So that’s the plan.
Anyway, my most recent accomplishment was successfully poaching my first egg! I usually make scrambled eggs in butter and sometimes stir in watercress at the last moment, but today I wanted to do something a bit different.
And then POP!
This superb dish is called…
Baked Yogurt with Poached Egg & Watercress
Baked yogurt! Isn’t that nuts?! It was so different and delicious. Thank youu, Martha. It is a toasted roll topped with baked yogurt, wilted watercress, and a poached egg.
Recipe: Serves 1
1 tsp chopped garlic
1 tbsp chopped, sweet onion
1/2 cup plain greek yogurt
salt and pepper
1 whole wheat roll
1 tsp butter
1. Preheat the oven to 350. Chop the onions and garlic and combine with the greek yogurt. Pour into 1 of the cups of a muffin pan. Bake for 12-15 minutes, until firm.
2. Meanwhile, fill a skillet or pot with 1 inch water. Put the heat on medium lowish and bring the water to a simmer. This means there are tiny bubbles on the bottom of the skillet and some are rising. Do not bring to a boil. Crack an egg into a cup and gently pour it into the skillet. Let the egg cook until the egg white is opaque but the yolk is still wobbly, about 2-3 minutes. Use a slotted spoon to scoop the egg gently out of the skillet. Place on a plate lined with a paper towel to drain.
3. Put the butter in a pan and stir fry the watercress until it is just wilted. Set aside.
4. Slice a whole wheat roll in half and toast.
5. Layer it all up! First, the whole wheat roll half. Then the baked yogurt. Then the watercress. Then the egg. Salt and pepper. Garnish with sliced baby tomatoes. (You can put any extra watercress, yogurt, and the other half of the roll on the plate and eat separately.)
But I got eaten alive by mosquitos for these pictures. So deal.