Poaching eggs in the Black Hills

May I first say, sorry for the delay in posting! I intended to post from the road, but some places had no service or electricity and all places took my head so far from the computer that I kept not writing. However, I took pictures of everything we ate along the way so I could catch up once back on the grid. Here we go.

Our first night of camping was in Badlands National Park in South Dakota. The prairie landscape here is described as beautiful and unforgiving, which I can now say is about accurate. We set up our tents and prepared for a silent and powerful sunset.

camping-chairs-and-tent-badlands-sunset

In the morning, we set our for an 8 mile hike across a harsh rock crust trail dotted with sunflowers and grasses.

bandlands-hike-power-breakfast

However, we did not depart without a tasty power breakfast! Since we were still getting a feel for how to keep the camp stove lit in the prairie winds, first morning simplicity was important. Poached eggs are great to make on a camp stove because all you have to do is boil water, and there is minimal cleanup afterwards. Plus, they are soooo good.

Ingredients:
*makes one serving

2 raw eggs
1/2 ripe avocado
1/2 fresh orange
salt and pepper to taste
a dab or two of hot sauce if you wish

poached-eggs-with-avocado-and-orange

Bring a few inches of water to a boil and add a pinch of salt. Crack both eggs into a cup. Once the water is boiled, spin the water to create a whirlpool in the middle of the pot. Then, carefully pour the eggs into the center. Cook for three minutes at a slow boil, and then remove the eggs from the water with a spoon.

Serve with avocado slices and fresh fruit!

Avocado, Poached Eggs and Toast!

Welcome to my favorite new breakfast/lunch/post work-out/mid-day snack. It’s delicious, hearty and packed with protein. When I am at work and can’t cook eggs, the toast and avocado is a nice replacement. Enjoy!

poached-eggs-with-toast-avocado-hot-sauce

Ingredients:
1 tsp white vinegar
2 eggs
2 slices bread (I use whole wheat sprouted bread)
1/2 ripe avocado
balsamic vinegar
extra virgin olive oil
salt and pepper to taste
optional: hot sauce

To prepare the poached eggs, bring a pot of water to a boil and add a teaspoon of white vinegar. Crack the eggs into a small bowl. When water comes to a slow boil, create an eddy by swirling the water around with a spoon. Drop the eggs into the center of a pot and time 3 minutes.

In the meantime, toast the bread. Spread each side with avocado and drizzle with balsamic vinegar and olive oil.

When the eggs are done, pull them out of the water with a slotted spoon and drain off the excess water. Place one egg on each slice of toast. If desired, top with salt and pepper with hot sauce.

close-up-of-toast-with-eggs

Enjoy!