I am having an old friend over for lunch in a few weeks. We will be spending the day working on a book project and I wanted to make something special, but easy.
The first thing that came to mind was the C@H Ham and Egg Bistro Sandwich. If you remember, it was a bed of spring mix, a toasted french bread slice topped with a slice of ham and a poached egg.
I want this to be easy and pre-prepared. So, I thought if I pre-poached the egg, until not quite done, then when we were ready to eat I would immerse the egg into simmering water to reheat. The ham too.
Would that work? Or should I just poach it on the spot?
The first thing that came to mind was the C@H Ham and Egg Bistro Sandwich. If you remember, it was a bed of spring mix, a toasted french bread slice topped with a slice of ham and a poached egg.
I want this to be easy and pre-prepared. So, I thought if I pre-poached the egg, until not quite done, then when we were ready to eat I would immerse the egg into simmering water to reheat. The ham too.
Would that work? Or should I just poach it on the spot?
"Time you enjoy wasting is not wasted time."
Laura
Laura