Like Ariel, I'm on a mission to bring my lunch to work more often. One key to success? Making salads, soups, and grain bowls more luxurious and appealing with the addition of a poached egg.
Yes, a warm and lovely poached egg can be yours at the office — any time you like! Here's how I do it.
I've learned two important things about packing my lunch: Desk lunch doesn't have to be synonymous with boring. Also, an interesting, filling lunch I actually want to eat doesn't have to be a ton of work to pull together.
My answer for dressing up an otherwise plain lunch (and the temptation to eat out instead) is a poached egg. It's a gilded extra that draws me back to the lunch box every single time.
The Art of Make-Ahead Poached Eggs
Did you know that poached eggs can be made up to two days ahead of time? This is an ingenious tip that Ariel picked up during her time in culinary school, and that has inspired me to class up my own lunches.
Here's how to do this. Poach a few eggs at a time — in a water bath, or in the microwave. After they're cooked, cool the poached eggs in an ice bath, and then store in water in the fridge until you're ready to use.
3 Methods for Poaching Eggs
Pack the egg with your lunch, and eat cold on your salad, or warm gently for a few seconds in the microwave to make it warm and runny again.
A poached egg gives you a more satisfying lunch — one that hardly looks like one you'd find at most desks. And of course, you can always keep lunch simple and enjoy your poached eggs with a slice of toast.