When I poached eggs in simmering water, they usually came out perfectly. Since I have been using one of those li’l four-place poacher gadgets, I seem to get them hard every time. Not the end of the world, but an annoyance. My resident physicist says it is because the metal of the poacher gadget holds the heat better than just plain water, and they continue to cook at a faster rate while they wait for the rest of the breakfast to be done. Each Sunday, I think I have it down perfectly . . . but . . . well, I’ll try again next Sunday.
Meanwhile, let it be known that Havarti cheese is just spectacular on a chunk of honey ham! We were glad to welcome back the pineapple. It really does give something of a lift to the ham and cheese.
Even though the little red dots look the same on the polenta and the eggs, it is Tony Chacherés Cajun seasoning on the polenta, and berbere on the eggs.
To round out the yellow theme, I put softened creamed cheese and Seville orange marmalade on my pancake.