Poached Eggs Over Red Nightfall Beans
Too many eggs is too good a problem. I've been going through Michel Roux's wonderful book, Eggs and I've been practicing the most basic techniques and experimenting with trickier dishes like soufflés (which are actually quite easy, despite the fussy reputation.) I'm pretty open-minded. I can understand religious zealots and atheists, Republicans and Democrats, toilet paper over or under, town and country, casual and formal but I do not understand people who don't like a runny yolk. Don't think of it as undercooked egg. It's an easy sauce! Pretty, thick and tasty- who could ask for more? Anyway, since my eggs are so pure, I've been poaching them in water with a touch of vinegar and resting them over some substantial beans, like these Red Nightfalls. What a sublime breakfast!