I know there is a delicate line between hustle and hurriedness, alacrity and haste. The shift from one to the other happens in an instant and the only remedy is to dial back and breathe.
Today I'm taking slower steps, considered movements, moments of pause. I ran around like a mad woman this past week, and honestly I don't regret a moment of it because it was packed with event planning, projects I really care about, and time spent with wonderful people, but I loaded too much into the week. I found myself rushing Wednesday night to prep some infused simple syrups before bed. I jolted into the moment when a glass pitcher I had just filled with hot simple syrup shattered and the hot river of sugar water washed onto my entire forearm, leaving a considerable burn before surging onto the floor. I was devastated, howling in pain, and feelingly generally foolish because I knew better. I just needed to slow down.
I've been gently replaying the moment in my mind, "slow down or get burned." Skin is a precious organ and my healing arm is a powerful reminder for me to take care not to rush.
And with that bit of honesty, I wanted to share an amusing moment from this week.
This is what food blogging actually looks like.
I stepped away for a second to retrieve a different SD card for my camera, and the unsteady backdrop squashed the food before I had a chance to capture any of it by photo. Ha! I was starving at the time, so I happily had an early lunch, prepared and photographed round two, then had another lunch.
Now onto this recipe for coconut milk poached eggs on avocado toast. The avocado is brightened with lime juice and minced jalapeno and the coconut milk spiced with red curry paste. The bit of spiciness is wonderful, but I think the best benefit comes from the coconut milk. It adds an extra dose of creaminess to already luscious combination and the soft bursts of coconut flavor are a nice surprise at breakfast or brunch. -Mallory
Coconut Poached Eggs & Avocado Toast
Serves 2
1 avocado
1 jalapeno, finely chopped
1/2 lime, juiced
1 clove garlic, finely chopped
1 can coconut milk, 13.5 ounces
1 teaspoon red curry paste
1 large slice of toast (or 2 small)
1 tablespoon sprouts
Maldon sea salt and pepper to taste
Combine the avocado, jalapeno, garlic, and lime juice in a small bowl. Use a fork to break up the avocado until smooth.
I generally poach eggs in a large pot with plenty of water in order to get the prettiest eggs possible. That said, I prefer to make this recipe in a small saucepan to get by with only using one can of coconut milk.
Bring the coconut milk to heat in a small saucepan over medium heat. Whisk in the red curry paste until smooth. When the coconut milk reaches 180 degrees, use a small spoon to swirl the water clockwise so that it creates a whirlpool. Drop the egg into the center of that whirlpool and continue stirring along the outside of the saucepan for 10-15 seconds until the egg sets. Start a timer and cook the egg for 4 minutes and 30 seconds. Use a slotted spoon to carefully remove the egg from the coconut milk and place it onto a plate. Repeat with the second egg.
Spread the toast with the avocado, add the sprouts, and the poached eggs. Sprinkle with maldon sea salt (or another flakey salt) and pepper.