Even passionate cooks need a night off from the kitchen.
In our current season of life, that is Sunday night for me.
After a week of meals that they have no choice but to eat, Sunday is the one night where my boys can choose (within reason) their own dinner. It’s often leftovers, a toasted sandwich, pasta and cheese, or ‘Upside Down Dinner’ which is when they have their favourite breakfast for dinner. I still try and get some carrot sticks or something nutritious into them, but generally, it’s our most relaxed ‘whatever works and is in the house’ dinner night.
This leaves me with a much needed night off from being the chief decision maker and vegetable enforcer, which I admit, does feel good.
I potter around the kitchen with the kids and my husband, but try and take a back seat, as I encourage my older boys to help construct their own meal.
Out of everything I will eat in a week, my Sunday night dinner is my favourite meal. It’s one of our most simple….but because I haven’t made it, it just tastes AMAZING.
So, what is this Sunday night dinner I hear you say?
Eggs.
Yep. Eggs.
Simple, cheap, nutritious eggs.
A few years ago my husband, who doesn’t spend a great deal of time in the kitchen, decided he wanted to learn how to poach eggs. I decided not to get involved and leave him to learn this for himself (best for our marriage that way!) Over time, he researched and perfected how to poach the perfect egg, and thus it has become the meal he cooks for me every Sunday night.
AND I LOVE IT!
I am usually banished from the kitchen altogether, for fear I will take over (Me? Take Over?) or if permission granted I get given ‘toast and extras’ duty, ie. roast the tomatoes, fry the halloumi, chop the asparagus.
Truth be told, it’s actually one of my favourite times of the week, having my man in the kitchen with me….doing something I love so much….together.
I know the best way to poach an egg can be highly controversial, but below is the way my husband swears by and I can attest that it tastes pretty darn good.
Ingredients
2 eggs per person
1 block of Halloumi cheese, cut in half horizontally
1 bunch of fresh asaparagus, ends trimmed, cut in half
a large handful of button mushrooms, washed and sliced
zest and juice of 1/2 a lemon
1 clove garlic, crushed
a few sprigs of fresh thyme
approx 2 tablespoons of butter, for frying
sourdough bread to toast
salt and pepper to season
Method
Get your toast ready for toasting.
Melt butter over a medium heat in a frying pan.
Add garlic, mushrooms, thyme and lemon zest and fry until mushrooms are softening and slightly golden.
Add asparagus and fry for another 2 minutes, or until they are slightly soft. Remove from pan and cover to keep warm.
Place the frying pan back over medium heat and add a little extra butter. Once melted, add the Halloumi and fry on both sides until golden. Remove from the pan and pour the lemon juice over the Halloumi.
To Poach Eggs
Bring a medium size saucepan of water to a rapid boil with a lid on.
Remove the lid, crack the egg flush to the water surface and open shell slowly, so as it hits the water, the egg white seals almost immediately.
Leave in boiling water for approximately 60-90 seconds, or until the egg yolk is cooked to your liking.
Remove with a slotted spoon.
Plate up the toast, vegetables, egg and halloumi. Season with salt and pepper and serve with a lemon wedge if desired.
