Thursday, September 23, 2010

Cornbread with Arugula Salad and Poached Egg - Sept 23, 2010

Parmesan-Thyme Cornbread with Arugula Salad and Poached Egg

This meal was a bit of a cheat. I spent the majority of my day getting some yard work finished before the rain started, and come dinner time, was uninspired. Luckily, poached eggs are always a good stand-by. I tossed the arugula with olive oil, balsamic, salt, pepper and Pecorino Romano cheese and made little nests for the eggs. Also on hand was the leftover cornbread, which I put in the toaster oven to warm up a bit and then added it to the bowl as well. Not very fancy, but always delicious and good in a pinch.
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