It's funny how our palates will sometimes latch onto something and stir a craving that often borders on obsession. This spring, what mine latched onto was the mild yet distinctive flavor and buttery texture of avocados. I've always liked them, but lately haven't been able to get enough of them—tossed in a salad, smashed into countless batches of guacamole, smeared on toast, sandwiched with bacon between slabs of sourdough bread, halved and used as a cup to hold scoops of chicken, ham, or tuna salad.
But while all of those things have their charms, arguably the most perfect mate for this unusual savory fruit is eggs, especially when the eggs have been poached. Though each is wonderful on its own, when they come together they're downright transcendent.
Far too many cooks are intimidated about poaching eggs, Read More
