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Gator Eggs in a Nest (poached eggs on grit cakes)
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gonefishin View Drop Down
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    Posted: 05 November 2013 at 09:34
Gator Eggs in a Nest

Okay, here's a playful breakfast I made this morning.  I was going for something that looked like gator eggs in a nest (results turned out so-so).


   This dish starts with a fried/broiled White Grit Cake on the bottom which was shaped like the nest itself, creating a nice place to place the peachwood smoked Pork Shoulder into.  On top of this is a Poached Egg, this was seasoned with some topping salt and a slight twist of pepper.  Potatoes made up the ground outside of the nest sauteed with some chopped onions and green onions cut.  Two strips of Peach/Cherry Smoked Bacon sit just outside the nest.

   I must be bored Confused
Enjoy The Food!
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Points: 9389 		Post Options Post Options   Thanks (1) Thanks(1)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 November 2013 at 17:18
I'm liking it, Dan! That's a pretty nice breakfast, there ~ I REALLY need to try grits one of these days!
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Points: 3454 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2013 at 02:11
Those eggs sure look like they are perfectly poached Dan....nice work on a thoughtfully put together breakfast.
Go ahead...play with your food!
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2013 at 06:34
   Thanks for the kind words guys Smile

   My first thought was to soft boil an egg and peel it, then place that in the grit cake.  But I couldn't figure out any way to get that shell off nicely with a soft boiled egg, oh well. 

    I will often save some of my left over pulled pork and use it as an ingredient, such as in etoufee, jambalaya, stews...anywhere to add that little smokey flavor.  BUT, lately, I'm liking pulled pork with eggs for breakfast!  (hmmm...although it could use a little acidity.  Maybe an orange slice or lightly dressed microgreens, something)

   Take care all!
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MarkR View Drop Down
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2013 at 13:02
Dan if you tried a Sous Vide approach to the eggs you could get there. I would take some time but it would work. Just keep the water at 63°C for 20 minutes. You do that by adding boiling water to the heated but cooling water the eggs are in to keep them within 2 or 3°C of 63°C. (Yea Harvard perfect egg)
Originally posted by gonefishin gonefishin wrote:

   Thanks for the kind words guys Smile

   My first thought was to soft boil an egg and peel it, then place that in the grit cake.  But I couldn't figure out any way to get that shell off nicely with a soft boiled egg, oh well. 

    I will often save some of my left over pulled pork and use it as an ingredient, such as in etoufee, jambalaya, stews...anywhere to add that little smokey flavor.  BUT, lately, I'm liking pulled pork with eggs for breakfast!  (hmmm...although it could use a little acidity.  Maybe an orange slice or lightly dressed microgreens, something)

   Take care all!
Mark R
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gonefishin View Drop Down
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Originally posted by MarkR MarkR wrote:

Dan if you tried a Sous Vide approach to the eggs you could get there. I would take some time but it would work. Just keep the water at 63°C for 20 minutes. You do that by adding boiling water to the heated but cooling water the eggs are in to keep them within 2 or 3°C of 63°C. (Yea Harvard perfect egg)
Originally posted by gonefishin gonefishin wrote:

   Thanks for the kind words guys Smile

   My first thought was to soft boil an egg and peel it, then place that in the grit cake.  But I couldn't figure out any way to get that shell off nicely with a soft boiled egg, oh well. 

    I will often save some of my left over pulled pork and use it as an ingredient, such as in etoufee, jambalaya, stews...anywhere to add that little smokey flavor.  BUT, lately, I'm liking pulled pork with eggs for breakfast!  (hmmm...although it could use a little acidity.  Maybe an orange slice or lightly dressed microgreens, something)

   Take care all!


  LOL, Yeah, I remembered that from week 2 LOL  However, I had a few other pans coming to be ready (on the stove) and didn't want to go through all that.

 I could see the advantage of a sous-vide machine though...especially the further we get going in the class!  But can I combine a sous-vide/rotovap machine, that's what I want to know!
Enjoy The Food!
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MarkR View Drop Down
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2013 at 14:53
That would be cool,but probably kinda of clumsy.LOL
Mark R
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gonefishin View Drop Down
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Originally posted by MarkR MarkR wrote:

That would be cool,but probably kinda of clumsy.LOL


  The water bath is a needed part of the roto-vap Approve
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MarkR View Drop Down
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2013 at 16:05
Yea , sure not only clumsy butt stupiddd fer egg-a- muffin! Pleaase!
Mark R
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