This week has been ridic. There’s something in the air, I reckon. I’ve been feeling randomly teary and emotional, along with many of my mates, who all seem to be in struggle town with their emotions right now. And everything seems to be going wrong. I’ve lost stuff. I’ve broken stuff. I’ve forgotten ALL THE STUFF. Ok, those who know me will know that I do lost-broken-forgotten quite often. But this week has been off the charts. And everyone is sick! I’m sick, Rocky is sick, Paul is starting to get sick. Friends and their kids are sick. Hang on. Pebble is healthy! Yay!
Perhaps it’s just the end of the year, the end of something, the beginning of something. The C word looming large. All the pressure of all the things. Break ups and farewells and catch ups and charity gifts and present buying and event planning and…. wait. WAIT!!!!! I’ve been here before. I’m prepared for this moment. *wait right there, k?*
You GUYS! I just went and read my letter to myself from last year: How to have a merrier Christmas! Oh! Clever me! I just made myself LOL. I’d forgotten so much of what happened last year but there it all is. The best bit is the slap in the face to shut up and stop. bloody. moaning.
If you’re feeling stressed and freaked and need something to fill up your guts without actually making your guts pop out of your pants, then try this. It’s DELICIOUS. And perfect when your fridge is full of eggs, as mine is right now (thanks, Dad).
Nourishing Lunch for One (Tired Mama)
otherwise known as Poached Egg Salad
For the salad:
- 2 eggs
- 1 -2 cups mixed salad leaves
- 6 or so cherry tomatoes, quartered
- handful of green beans, topped and tailed
- a scattering of sunflower seeds and pumpkin seeds, for crunch
- dried chilli flakes (to taste)
For the dressing:
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/2 clove garlic, finely chopped
- 1/2 teaspoon dijon mustard
- lashings of salt and pepper
- Throw your salad leaves into your serving bowl along with the cherry toms.
- Pop a small saucepan on the stove top and pour in just enough water to cover two eggs – roughly 2 inches deep? I’m not sure why I’m writing in inches right now, but go with it, ok? Bring the water to the boil.
- Chuck the green beans into the boiling water and boil for about one minute, then remove from the water with some tongs and place them in a bowl of cold water. This stops the cooking process and avoids you getting limp beans. No one likes a limp bean.
- Bring the water back up to a simmer, then gently crack your eggs, one at a time, into the simmering water. Set a timer for three minutes (perhaps two and a half minutes if you’re using smaller eggs, I always use jumbo). This method works for me every time, I’ve been using it for about a year every since seeing my gorgeous friend Vicky (yes, really) do it. No swirling the water, no vinegar, no cling wrap (!), no magic tricks. Just keep the water level low, the eggs don’t have anywhere to go! Thanks Vicky!
- Whisk all your salad dressing ingredients together while your eggs are gently simmering away. Drain your gorgeous beans and throw them in the bowl with the salad leaves and tomatoes.
- When your timer beeps remove your eggs from the water with a slotted spoon. They should have bright yellow-orange yolks and have a little wobble in them, but the whites should be completely cooked. Plop your lovely eggs on top of the salad, drizzle with the dressing and finish with a sprinkle with pumpkin seeds, sesame seeds and chilli to taste.
- Stuff your face!
p.s. If I hadn’t been farting around with making a pretty photo, these eggs would have been perfectly runny and make even better salady-dressingy awesomeness. See how I sacrifice myself for you guys? That’s love, I tell you.
What’s your favourite lunch, when you have time to make yourself something decent?