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!]