Bagels with Minced Garlic and Sesame Seeds

I cannot take any credit for this recipe, other than having the confidence to try something new. I was completley sure i was failing, but they turned out QUITE scrumptious indeed, especially served with my homemade lox and cultured cream cheese.
I used this recipe and followed it to the T except that i forgot to cover the formed bagels with plastic before putting them in the fridge. I did the 'will they float' test, and they failed. But after boiling and topping them this morning they baked out just great.

Work station ready. Pan with corn meal, plate with toppings, bagels ready to boil.

We ate one half right out of the oven, and the other half toasted, both with cream cheese, lox, and tomato, both delicious.

I chose this recipe because i could prep the dough the night before and just cook them in the morning in time for breakfast. I think i'll try a few more recipes before i've decided my favorite. Though i'll have to do these experiments few and far between, or with lots of guests - as even one bagel has thrown off my digestion and i'm sure isn't helping my weight loss needs. Sometimes we have to forsake our 'rules' for a little bit of taste-heaven, though don't you think?

Do you have a favorite bagel recipe, or trick to guarantee delicious bagels?

My First Poached Eggs

Well it's lunch time after 2 classes at the gym, which means i'm starving. I made some hummus the other day and have plenty left, but the girls have been churning out the eggies so i guess i should eat some of them. Already had toast for brekkie, so i'd rather not do an egg sandwich - so i attempt my first poached eggs.

A big like egg drop soup, but the goal here is to keep the eggs holding together.

I brought a small pan of water to a boil with salt, turned down to a less rigorous boil and cracked the eggs carefully into the water. The first one went into simmering water and seperated some, you can see the little extra tail of eggwhite in the first photo. I turned the heat up a bit and added the second egg which turned out perfecto.  What i liked about this technique was A, no oil B, i could lift the eggs up out of the water a bit with a slotted spoon and see through the white to the yolk to tell how done it was. I like a little bit of runny yolk, but don't want any runny white. I find if i fry and egg, to take the time to cook the white through, then flip, the yolk gets too well done.

I'm sold. Sorry for the steamy lens, i like to eat my food while it's hot!

Yum, delicious carnage.

One note - quite a bit of water got onto my plate, despite draining of the the water a bit. I think next time i'll drop the eggs on a towel before placing them on the plate.

Deviled Eggs with Smoked Salmon

A. Fresh eggs are REALLY hard to peel. Despite using a tip from a fellow poultry enthusiast: put 1/2 Tsp of baking soda per each quart of water, the shells still stuck like crazy. A few of the older eggs peeled a little better. (fresh eggs are harder to peel due to a lack of air or something like that, less space between the membranes)
B. I love deviled eggs, despite them maybe not loving me so much. The husband loves them even more, so what better light dinner before Christmas feast? We picked up some smoked salmon at Whole Foods the other day after ice skating and i was inspired.

To boil the eggs:
Place eggs in pan and cover with 1 inch of water, along with 1 tsp of baking soda if using fresh eggs. Bring to a boil on med/high heat. Once boiling, cover and remove from heat, set a timer for 15 minutes. After the 15 minutes have elapsed, pour out the hot water and put the eggs in a bowl of ice water then the fridge until ready to use.

Deviled Eggs:
Most ingredients are to taste, you just need a creamy consistancy, this is about what i used:

6 boiled eggs, halved with yolks removed
2 spoonfuls of mayo, i used Light
about a tablespoon + of dijon or spicy mustard
a good squirt of regular yellow mustard
a pinch of fresh dill
dashes of paprika for garnish
finely chopped smoked salmon and green onions, about 1 slice of salmon
could also add some chilly powder, but i didn't this time
salt and pepper

Mush the yolks with the seasonings and mayo/mustard until rather creamy/sticky. Add the onions and salmon. Taste and adjust to your liking. Carefully spoon the filling into the halved egg whites (you can tell mine are a bit unsightly, but we're eating them ourselves so who cares) and garnish with some green pepper, a little more salmon and paprika.

Ta Da.