This lunch seemed to invent itself over the course of an hour.
I was looking for something new to do with eggs.
I wasn’t having much luck–just the usual suspects–but then remembered the cauliflower and broccoli florets–not many–in the fridge.
Steam and serve with poached eggs over them, I thought…. Delicious.
But why not sear them on the griddle after a brief blanching (5 mins)? Even better.
Then I remembered the little individual gratin dishes I’d bought recently.
One each–I love that!
Blanch, sear, remove them to a bowl, season well and sprinkle with olive oil (2 tbs) to coat them, while they are still warm.
Distribute them in two of the dishes with sprinklings of parmesan and left-over breadcrumbs.
I was beginning to feel hungry.
I set the oven to 200C/400F.
I had just enough vegetables for two layers so a sprinkling of the parmesan/breadcrumb mix on each and a drizzle of oil to finish.
Twenty minutes in the top of the oven and the little dishes came out sizzling.
I poached two eggs each.
Thumbs up from Meredith until she started the clear-up.
I am writing this from the dog-house…
[MW writing here: Spilled egg whites all over the counter top and not cleaned up!]
Robin Ellis 
This looks wonderful. It hits all the right notes for me. By the way Meredith, is there anything more lovely than a man that cooks? Is it spring yet in France? Hugs to you both, Judy
A man who cooks and clears up!
Looking like a snowy day tomorrow.
I’m making this for lunch!
I guess I am forewarned about the cleanup!
!
Was just wondering who did the clearing up, now I know. I clean as I go and when waiting for food to cook!!! lol Lovely dish for lunch or as an accompaniment with dinner .
That’s what I’ll be doing from now on, Nora!
Lovely idea. I do like finishing off cauliflower, broccoli, sprouts, baby cabbage in the oven, and finishing with breadcrumbs and parmesan gives it all that extra bit of zing. Staying with friends in Les Allues, snowing is iffy in the first half of the week so its likely to be a cooking competition interspersed with brisk walks. Will run this one out as my first offering.
Snowed briefly here yesterday–to cold today though.
Hi Robin ; Here’s a bone :)) Hopefully this quiet period was a time to reflect on ideas for your next recipe book. In the meantime, Doug & I are looking forward to trying out the ‘Baby Broccoli’ which we have titled “Poldarks Dog House Special” Can’t wait to cook it. The local Monks at Quarr Abbey – where I stayed for a week, will love this too, they grow their own broccoli & usually inundated with it, so will pass it in to them if this is alright with you. Shawdiane
🍀Shawdiane
>
Thanks, hope the monks find it handy.
This looks so good! Made my mouth water. Will have to try it.
looks and sounds good one I can definitely try on Merediths behalf egg white sets and is difficult to shift then LOL
That did make me laugh. My son loves to cook, but his idea of cleaning is to run the dishes and utensils under the cold water! can’t seem to convince him that it should be HOT water. I shan’t mention the state of the counters & floors…
Ah now this is my kind of food! My husband does the cleanup at our home and yup, I end up inthe dog house too and so does my youngest son when he cooks for us. Meanwhile after nearly 28 years of marrage my husband is finally learning to cook and doing a fine job of it. I think the man has been holding out on me all these years, lol. My rotator cuff surgery forced the issue.
Andee Heslin
ah ah ah! You are both fantastic! I do not like the clean up too, but it is a good way to move around and digest all that you have eaten!!!! And to warm your hands in hot water, too! (I have no dishwasher). Just today I have had “orecchiette”=pasta from Apulia shaped like a small ear with “cime di rapa”=baby broccoli” with lots of pecorino grated on it! Broccoli and cauliflower seared/sautés with olive oil and garlic are fantastic! Robin I must give you a French recipe to alternatively cook eggs (poached) in a delicate but tasteful soup. It is “Bouillabaisse with eggs”. Maybe you know, living in France. I have cooked it two days ago and it is special in cold or rainy days.
I’d love to see the recipe, Paola. I thought about broccoli pasta yesterday–but there was no broccoli left!
I think I see gratin dishes in my near-future. …looks great, Robin! Oh, and I hope you leave the doghouse soon. (That’s an interesting metaphor given all your cats. …but cathouse doesn’t really sound right, does it?) Chris
I did my “porridge” and am back–chastened but determined to improve, Chris.
I love broccoli, cauliflower and poached eggs, so I think this will be a recipe that I will really like.
By the way, I recently bought the DVD’s of the original Poldark. I am enjoying it as much now as years ago. Job well done! It is one of my favorite Masterpiece Theater productions of all time! I look forward to the new Poldark production.
I also bought one of your cookbooks that I really like.
I am a retired French teacher so I really enjoy your posts from France. Merci!
Debra Ashe
Thanks Debra–j’apprecie beaucoup ce que vous m’avais écrit. (?)
We are looking forward to the new version too.
Robin, this recipe looks lovely and I can’t wait to try it. Glad to hear the time in the doghouse was short-lived!
This is a must try, mouth watering as I write. I know the doghouse well I Cook
Jimmy clears up, but the huffs and puffs are always heard,I thought it was a fair devision of labour, I did once suggest that we did it the other way round, but he turned. a deaf ear, though I can symperthise with Meredith egg white is a sod to get rid of we must do better Robin.
We must and will, Elaine!
I think I’ve done something like this before; easy-peezy!