As diminutive as they are, we like pods. Podcasts are extremely popular. Who could pass up a delicious pea pod? And a pod of friends bring nice warm feelings. Pods hold everything together nicely, so as my search continued in Portland last week for some really neat kitchen stuff, the Poach Pod by Fusion Brands at the store In Good Taste really caught my eye. As adept as I am at my craft of cooking, preparing something simple as poached eggs just never was my forte. My misshapen eggs might have tasted good, but looked godawful!
So I was delighted to find PoachPod, a silicone cooking tool for keep my poached eggs looking picture perfect. And not only are these two little cute pods great for poaching eggs, they also are perfect for small quantity baking and molding as well. Just oil the pod, slip in an egg, add the pod to simmering water, cover, and in about 4-6 minutes you will have a beauty to show off. And what an ingenious way to keep portions small of decadent sweets and desserts.
POACHED EGGS WITH LEEKS A LA FLORENTINE
1 Tbsp olive oil
1 medium leek, white part only, minced
2 garlic cloves, minced
2 cups fresh baby spinach leaves
Kosher salt and freshly ground black pepper to taste
2 slices, about 1 inch thick, Tuscan bread or similar country bread
1 garlic clove, smashed, left whole
1 tsp olive oil
2 whole eggs
3 Tbsp fresh grated Parmesan cheese
1. Preheat the oven to 400 degrees. Prepare the spinach: Heat the oil in a large skillet over medium high heat. Add in the leeks and garlic and sauté for 4-5 minutes. Add in the spinach and sauté just until the spinach wilts about 2-3 minutes. Remove the skillet from the heat and drain off any excess liquid from the spinach and leeks. Season with salt and pepper, set aside.
2. Prepare the eggs: Evenly oil 2 PoachPods. Bring 1 ½ inches of water in a sauté pan to a boil. Reduce the heat to simmer. Crack an egg into the Poach Pod and float in the water. Cover the pan with a lid and cook in the simmering water for 4-6 minutes.
3. Meanwhile, prepare the bread: Add the bread slices to a parchment lined baking sheet. Toast the bread for 1-2 minutes just until very lightly toasted. Remove the bread from the oven and rub with whole garlic. Drizzle with about ½ tsp of olive oil per slice. Set aside.
4. Use a slotted spoon to remove the Poach Pods from the water.
5. Divide the spinach mixture over the two slices of bread. Remove the poached eggs from the Poach Pods by running a spoon around the egg edge , then flip the pod inside out and gently push the egg on top of the spinach.
6. Top the eggs with Parmesan cheese. Return the baking sheet with the two bread slices topped with the eggs. Bake just until the cheese melts. Eat with a fork and knife.