Archive for November 5th, 2007


Here’s a recipe that originally called for sour cream as one of its ingredients. It was always one of my favorites. When I became lactose-intolerant, I yearned for this recipe in the worst way. An easy substitution of soy sour cream imbues the same great flavor and creaminess, and allows all the sauteed vegetables to get chummy with each other. This dish is adapted from a recipe by one of my favorite cooks, Molly Katzen, in her book, The Enchanted Broccoli Forest. I just had this for dinner tonight, a real pick-me-up after work, but it would also be a perfect dish for brunch, too. It makes a beautiful presentation. Enjoy!

Poached eggs on vegetables

1 tablespoon olive oil

1/2 cup chopped onion

a large handful of sliced mushrooms

2 stalks of broccoli, chopped

1/2 teaspoon salt

fresh ground pepper

1/2 teaspoon each: basil and dill

1 pepper diced (green, red, yellow – any color is fine)

1 medium tomato, chopped

1 1/2 cups freshly chopped spinach

1/4 cup soy sour cream

4 large eggs

In a large skillet, saute onion in olive oil over medium heat. After a few minutes, add the mushrooms, broccoli, and salt. Cook and stir for about 5 minutes.

Add the herbs, bell pepper, and tomato. Cook and stir for 5 minutes. Stir in spinach and sour cream, and turn up the heat to medium high. With a large spoon, indent 4 little beds for the eggs.

Break the eggs into their beds. Cover and poach for 5 minutes, until just set. Bring to the table, and serve immediately. Serves 2.


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