I've been meaning to do more meatless monday posts, especially as it seems that I'm eating more meatless meals worth writing home about (well, you know).
This week, I was looking for a quick dinner for one with the requirement of using up a couple of small tomatoes from our last terrace crop. Having learned about fry-poaching an egg over at thekitchn.com, I knew I had to try it.
The result was incredibly yummy and simple. To fry-poach an egg, start off your egg in a bit of oil or butter. When the white starts to firm up, throw an ice cube or a tablespoon or two of water into the pan and cover. The white steams lightly leaving a soft texture with just a hint of the fried-crunchiness that I love so much.
To put together the meal, I sliced tomatoes and layered them on a piece of warm wheat toast. I flopped the hot egg on top and smothered it with fresh black pepper and fresh-grated Pecorino Romano.
Poke the yolk so it runs, poached-style, over the sandwich and enjoy. Alongside this masterpiece of a meal for one, I sipped Vivallis Vigna Giere 2007, a Moscato Giallo with a hint of sweetness and citrus with some floral overtones. Overall, a nice pairing for a quick weeknight meal.