I put about 2 inches of water in a deep sided sauce pan, added 2 tsp of vinegar, then added one egg at a time to the boiling water (I cracked them individually into a bowl first). Then I covered the pan, took it off of the heat and let it sit for 6 minutes. I served the poached eggs on a toasted English muffin with sauteed arugula that I bought at the South of the James Market. Yum!!
To accompany my newly mastered poached eggs I decided to adapt a recipe that I first tried for Thanksgiving. Since the Food Network stars are a second family to me, I called on a recipe from Ms. Paula Deen for Baked Brie. I just love Paula. She adds butter to everything which makes it taste amazing and she is just so darn cute. My mom recently introduced me to the mini-bries from Trader Joes, so looking at the sheet of puff pastry that I had left over from the Thanksgiving baked brie and thinking about my mini-bries, lightning bolts went off in my head and I decided to make mini-baked brie bites! I feel like this is one of my crowing achievements as a home cook.
|Mini Brie Bites from Trader Joe|
|Puff Pastry cut into six pieces, topped with a mini brie bite, toasted pecans, and blackberry jam.|
|Mini Baked Brie Bites fresh from the oven.|
The pastry packets were cooked at 425 degrees F for 25 mins and I served them warm on water crackers. They were divine!
|Melty, cheesy, blackberry goodness!|