The Munch on National Brunch Month by Jodie Fitz
April is national Brunch Month, which is perfect with Easter just around the corner! And, since it was National BLT Day on April 1st, it only felt fitting to combine them both into an egg sandwich with a twist of guacamole to share and consider for your brunch activities.
There are so many ways to cook an egg. In fact, I’ve always said its one of Mother Nature’s best fast foods.
Here are some tips for poaching, over-easy and over hard; all great for your egg sandwich eating plans.
Poaching: Boil the eggs, in their shell for 10 seconds to help set the egg whites. Pour 2 inches of water with a splash of white vinegar into a skillet before cracking the eggs and adding them to the water. Boil for 2-3 minutes for a runny yolk and 3-4 minutes for a slightly firmer yolk which is better for a sandwich. Rinse your poached egg in a cold water bath to stop it from cooking and remove any vinegar before adding the egg to a sandwich and/or other recipes.
Over easy: Melt butter in a nonstick skillet or cast iron pan over medium to low heat. Add an egg and let it cook 1- 2 minutes until the white of the egg is almost full cooked. Flip and cook 30 seconds to 1 minute longer.
Over Hard: Melt butter in a nonstick skillet or cast iron pan over medium to low heat. Add an egg and let it cook 2 – 3 minutes. Flip and cook an additional 2 – 3 minutes.
As you plan your egg sandwiches, just a quick reminder that you can find local eggs, bread, fresh herbs and vegetables, bacon and cheeses all at the Saratoga Farmers’ Market. Always stop at the staff table if you need assistance and direction to specific vendors for any of your meal/recipe making needs; they are always happy to help direct you to the vendors on site. The local vendors are a wealth of knowledge and can help you explore your local food sources and goods.
This week’s Recipe: Guacamole Breakfast Sandwich
PLEASE NOTE: The market continues at Wilton Mall until Saturday, April 26th and moves outdoors to High Rock Park starting Saturday, May 3rd.
The Saratoga Farmers’ Market is currently open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
Visit www.saratogafarmersmarket.org, sign up for our weekly newsletter and follow us on Facebook and Instagram.
