This is a poached egg on a slice of new york deli rye, topped with fresh parsley and scallions.

Egg poaching is a relatively new thing for me. Did you know that it’s even easier than frying or scrambling? Set a potful of water to simmer, add a dash of vinegar, plop an egg in for about 3 minutes. Fish it out with a slotted spoon, tap a few times over kitchen towels to drain, and you’re done.

About the bread: This is one of the first bread recipes I remember baking! It was the morning the basement flooded. Fortunately, nothing of that sort happened this time around. Just good old bread: chewy, moist and very flavorful.

New York Deli Rye
from smitten kitchen who adapted this from The Bread Bible

Makes one 1 3/4-pound round loaf

Sponge
3/4 cup (4 ounces, 117 grams) bread flour
3/4 cup (3.3 ounces, 95 grams) rye flour
1/2 teaspoon (1.6 grams) instant yeast
1 1/2 tablespoons (0.6 ounces, 18.7 grams) sugar
1/2 tablespoon (4.6 grams) malt powder (or barley malt syrup or honey (10.5 grams), or sugar (6.2 grams))
1 1/2 cups (12.5 ounces, 354 grams) water, at room temperature

Flour Mixture
2 1/4 cups (12.5 ounces, 351 grams) bread flour
1/2 plus 1/8 teaspoon (2 grams) instant yeast
2 tablespoons (0.5 ounces, 14 grams) caraway seeds (you can grind these if you want to avoid the crunch)
1/2 tablespoon (0.3 ounces, 10.5 grams) coarse salt

Dough and Baking
1/2 tablespoon (0.25 ounces, 6.7 grams) vegetable oil
about 2 teaspoons (about 0.5 ounces, 16 grams) cornmeal for sprinkling

Make the sponge: Combine sponge ingredients in a large or mixer bowl and whisk until very smooth, to intentionally incorporate air — this will yield a thick batter. Set it aside.

Make the flour mixture and cover the sponge: In a separate large bowl, whisk together the flour mixture and gently scoop it over the sponge to cover it completely. Cover the bowl tightly with plastic wrap and allow it to ferment for 1 to 4 hours at room temperature.

Mix the dough [Either with a mixer] Add the oil and mix with the dough hook on low speed for about 1 minute, until the flour is moistened enough to form a rough dough. then raise the speed to medium and mix it for 10 minutes. The dough should be very smooth and elastic, and it should jump back when pressed with a fingertip; if it is sticky, turn it out on a counter and knead in a little extra flour.

[Or by hand] Add the oil and, with a wooden spoon or your hand, stir until the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a very lightly floured counter. Knead the dough for 5 minutes, after which it might be a little sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes.

Let the dough rise: Place the dough in a large container or bowl, lightly oiled. Oil the top of the dough as well. Allow the dough to rise until doubled, 1 1/2 to 2 hours. Flip the bowl over and let the dough fall out on to a lightly floured counter, press it down gently, fold or form it back into a square-ish ball and allow it to rise a second time, back in the (re-oiled) bowl covered with plastic wrap for about 45 minutes.

Shape it and wait out the final rise: Turn the dough out onto a lightly floured counter and gently press it down again. Round it into a ball and set it on a cornmeal sprinkled baking sheet. Cover it with oiled plastic wrap and let it rise until almost doubled, about 1 hour to 1 hour 15 minutes. [Skim ahead to preheating your oven, which you should do soon.] When it is gently press with a fingertip, the depression will very slowly fill in.

Preheat the oven: Preheat the oven to 450°F for at least half an hour. On a shelf at the lowest level, place a baking sheet or bread stone. [If you want to get fancy and bread-oven like: Place a cast-iron skillet or sheet pan on the floor of the oven to preheat.]

Slash and bake the bread: With a sharp knife or singled-edged razor blade, make 1/4- to 1/2-inch-deep slashes in the top of the dough. Mist the dough with water and quickly but gently set the baking sheet on the hot stone or hot baking sheet. Bake for 15 minutes, lower the temperature to 400°F and continue baking for 30 to 40 minutes or until the bread is golden brown and a skewer inserted into the middle comes out clean.

Cool the bread on a wire rack.

The Poached Egg
not a recipe.. more like how to juggle Toast, Egg, and Tea in under five minutes

Egg
Water
Vinegar (about 2 teaspoons)
Salt and pepper
Toast
Butter
Herbs (chives would be lovely, parsley/scallions/oregano are great too!)
Tea bag and sugar/milk

Special equipment: Slotted spoon, pot

Bring a pot of water to boil – just enough water to cover an egg, perhaps 2 to 3 inches. Add in the vinegar and reduce heat to a simmer. Crack an egg into a small, heatproof bowl. Sometimes if we’re short on clean bowls I use a mug. Once the water is simmering (little bubbles), gently lower the bowl at an angle into the water, letting the egg slide very gently into the water. Set a timer for three minutes (or more or less according to your preference).

This is usually about the time to put your toast in the toaster. Because I’m crazy about eating things hot, I put butter on on my butter knife beforehand and prep my tea mug with teabag, sugar and milk. Put on the kettle. Set out salt and pepper, snip some herbs.. When time is up or when the white is totally cooked but the yolk still wobbly, gently fish the egg out of the pot with a slotted spoon. Drain it (with the spoon) on a kitchen towel for a couple of seconds while you butter the toast. Pour boiling water into waiting tea mug. Very gently, transfer the egg onto toast, top with herbs, salt and pepper.

Enjoy! It’s Sunday.

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