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Lox & Eggs and Gruyere Poached Eggs

I have a confession.

I HATE eggs.

I simply don’t understand fried eggs (runny yolk is disgusting, and egg whites are gross). Scrambled eggs are only edible if they’re covered in ketchup (they’re the only thing I eat ketchup on). Don’t get me started on soft boiled eggs.

Unfortunately, my wife, and a lot of other people, love eggs. So I spend a lot of time trying to figure out how to make them…palatable.

I’ve had several people tell me that the two recipes I’m posting are really good. I’ll just take their word for it.

Lox & Eggs

What you Need:

Nova Lox (or any other cold smoked salmon) (about 1 ounce per person, maybe a little more)
1/2 tsp dill per person (fresh is preferable)
1/4 Shallot per person
1/2 Tomato per person
1 Egg per person
1 Tbsb. buttermilk per person
1 Tbsp. cream cheese per person

What to do with it:

Chop the lox and tomatoes.
Beat the eggs and buttermilk with a fork. Yep. Buttermilk. Add the dill and cream cheese. Make certain that you have several clumps of cream cheese throughout.
Sautee the shallots in olive oil until translucent on medium heat.
Add a bit more olive oil, and drop in the eggs.
Sprinkle the lox and tomatoes on top, so that they’re evenly spaced about.

You’re going to want to put a lid on the skillet to keep heat in to cook the top without charring the bottom.

I suppose if you wanted to get really wild, you could add a bagel.

Gruyere Poached Eggs

What you need:

An egg poacher (this just won’t work if you do it in boiling water)
Gruyere cheese
Rubbed sage (or crushed)
Salt & Pepper
Sour Dough Bread

What to do with it:

Put two small slices cheese (about 1″ by 1/4″) in the poacher
Drop in 1/4 tsp of sage, a few shakes of salt and pepper
Serve on sourdough toast.

They’re good. Trust me.

Or so I’ve been told.