HFF - Breakfast Foods

I'm playing a bit of catch up here.  May was one of those months with hardly a day to relax.  Between FOOL - an SCA event, a regional conference in which I was both an organizer and a speaker, and finishing up my Master Spinner In-depth study, for the second time,  and having a kitchen under renovation, I've been fitting in the past few challenges.  I'm almost caught up though :)

Breakfast Foods (May 6 - May 19) It’s simple - make a breakfast dish. Get creative, but make sure to provide your documentation for its place at the breakfast table!

Mrs. Beeton's Book of Household Management - 1859- Great Britain

2145 - The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast.  Broiled fish....... omlets, plain boiled eggs, oeufs-au-plat, poached eggs on toast..... etc.

While the challenge was to get creative, I was hungry.   I had been away from home for 3 days and I didn't have a lot of choice for interesting ingredients.    I did have a lot of fresh eggs.  

So, I made poached eggs on toast.  I even followed Mrs.  Beeton's method for making poached eggs, which was pretty similar to a modern method, using a sauce pan of boiling water, a little bit of vinegar, turning off the heat and adding the egg.

I have to admit that I really like poached eggs.  The yolk was soft and runny, so I could dip my gluten free toast in.  It was a satisfying breakfast - quick and filling.  It was very successful and it was a good method for making a perfect poached egg.

Time - 10 - 15 minutes included running out to the barn to fetch the egg, heating the water, tossing the toast in the toaster and finding a plate garnish.

Cost - all ingredients on hand.   The eggs are from my own chickens and this time of year I pay about $6 a week  or less to feed them, getting anywhere from 8-10 eggs a day.  

In all, this was a really simple, tasty and period breakfast.