40 Days Fit - Day 33

I wasn't even looking, but somehow I found one of my new favorite bloggers. Not only does he blog about breakfast (by far my favorite meal of the day as well), but he jokes about a slated spatula being a "slut" (slut, slat, same thing). He even talked about putting eggs on pizza (again, a favorite I found while living in Paris). This man may be my far away gay soul mate.

So today, I made one of his recent ideas - toast, brussel sprouts and a poached egg on top - some of my favorite foods all in one unexpected combination. Find his recipe here: Poached Egg & Carmelized Brussel Sprouts. I skipped adding the sugar and olive oil to the recipe, but everything else was very similar. I cooked my egg a bit too long. I'll get it right next time.

Here are also my steps to poaching an egg:

1. Fill a sauce pan with water and wait until boiling.
2. When boiling, add a tablespoon of vinegar. This will keep the egg's oval shape.
3. Crack the egg and pour the hole thing into the boiling water, gently.
4. Decrease the heat till the bubbles are just still forming
5. Let the egg cook for four minutes. Shorter for a runnier yolk and longer if you like it cooked fully (I prefer mine on the runny side.
6. Removed with a slated spatula, so the water is able to drip off.
7. Fork it!

Breakfast Bachelor, if you are reading, you have an open invitation to my kitchen in Atlanta!


  1. Christine! Ah, I could hug you for this. Thanks for reading, and for trying my recipe! Taking out the excess oil and sugar is a great way to keep these greens super healthy (although I love my little morning indulgences...)

    So happy to have you reading <3


    1. Thank you! So glad you posted this in the first place - looking forward to trying more of your delicious ideas!

  2. Looks interesting. I love anything with eggs, so I might have to try this.


    1. Yes, you should! Poaching has become my new favorite way of cooking eggs too - they come out pretty perfectly I think.