Two perfect servings:
1 large tomato, sliced and drizzled with olive oil
4 eggs, poached
4 slices ham, bacon or turkey bacon
2 biscuits (bake lightly and cut in half)
2 tablespoon freshly chopped basil or fresh made pesto
2 tablespoons greshly frated Parmesan Cheese
Prep: Drizzle tomato slices with olive oil and bake at 350 until tomatoes are soft but not smooshy. Remove from oven and lightly sprinkle with salt and pepper.
Preheat oven to 375. Bake biscuits to light brown; don’t overcook.
Poach Eggs: Boil 3 cups of water in a large deep frying pan. While waiting for the water to boil, break eggs into individual small bowls and sprinkle with salt and pepper. When the water begins to boil add a sprinkling of salt and 3 Tablespoons of white or cider vinegar. Now gently lower the bowls into the boiling water and allow some of the water to come into the bowl and wrap around the egg, then slip the egg into the water; repeat with all eggs. Turn the heat OFF. Cover the pan and set the timer for three minutes – you will have perfectly poached eggs if you follow this suggestion.
When the biscuits are done, let them cool slightly, then cut them in half and brush lightly with butter. Cover each biscuit half with the oven roasted tomatoes, ham (or bacon) and top with poached egg. Place a generous dollop of pesto sauce or finely chopped basil on top of the egg, then sprinkle with parmesan cheese. Broil until cheese melts.
Serve immediately on a bed of mixed greens that have been lightly drizzled with olive oil or your favorite dressing. Creamy Georgia Grits make a nice side.
Still afraid to tackle the perfect poached egg? Book a stay at the inn between June 15 and August 15, and you may take a lesson from Kimberly, our assistant innkeeper, on the secrets of the perfect poached eggs. Just be sure to mention this offer when you book your stay at Savannah’s bed and breakfast of choice, Azalea Inn and Gardens.