You know what? I really missed poached eggs while I was pregnant. It’s something so incredibly simple and yet so, so delicious. And the runny yolk makes for the most amazing sauce on these mushroom filled crêpes.
Now that my little kitten is out in this big, bad world I’ve had to learn quite a few things about life, our marriage and myself. My brain is incredibly sleep deprived (not joking there, we had a few bad nights, please excuse me if I’m rambling incoherently) so I’m just going to write it all up in a pretty list:
1. Branimir is the most amazing dad in the entire world. Not because of the way he interacts with our daughter (which is incredible). And not because he lets me buy all. the. cute. clothes (at least the ones we can afford). It’s not even mainly because he’s not afraid to change a very dirty diaper (ok, he’s a little bit scared there but the two of them are doing one hell of a job together!). He is the best dad ever mostly because he wakes up at night. Because he gets up to find her pacifier. Because I can give her over to him any time and he will cuddle and calm her. And because he tells me off when I get really tired and orders me to sleep. Told you. Best. dad. ever.
2. It’s not the total amount of hours slept that count, it’s the hours slept in a row. And not being woken up right in the middle of some really deep sleeping. But I can’t tell my baby not to be hungry just when I’ve nicely fallen asleep. I’ve tried. She doesn’t speak grown-up yet.
3. I can still function surprisingly well during the day with a lot of interruptions at night. As soon as it gets dark outside though I’m a wreck.
4. I love babywearing. I love whoever saw moms carrying their babies in wraps and decided to make some profit off it in the western world. You make my life so much easier. Tell me your address and I’ll send you some yummy Swiss chocolate. Sorry, I don’t have more after paying for my wrap.
5. Little babies are unpredictable. Nobody told me that beforehand. It’s all just “newborns sleep almost all of the day”. Come over and tell my baby girl please. If you speak newbornish that is because see Nr. 2.
6. Having a baby is the most miraculous thing in the entire world. But early parenthood can really suck at times. I don’t know about parenthood in general. Please let me know so I’m prepared.
7. Thank god nature has apparently given us the option to dive into some sort of survival mode. Seriously, what did cavemoms do when they were in danger, only having slept for four hours spread over the last two days? It’s a miracle humans are not extinct.
8. There’s the new Jamie Oliver book lying on my dining table. It’s still wrapped. I usually rip open new cookbooks the minute they touch my hands and don’t put them back down until I’ve read them from beginning to end.
9. Donna Hay is on her way, too. I’m thinking about letting her know to postpone her visit another few years.
10. Despite all this I’M UNDENIABLY AND UTTERLY IN LOVE WITH MY BABY. She’s my everything and I can’t stop looking at her perfect little being.
I like even numbers so I will not even try to add anything to that list. But if there was ever to be a number 11 then it would probably say “Thank god for great food because it makes everything a little less thunderstorm and a little more ponies and rainbows”. That’s why I’m treating myself to all sorts of easy but delicious things to eat like those crêpes. Poached eggs heal sleep deprivation like no other thing in the world (except maybe sleep but who needs that anyways!).
Mushroom Crêpes with Poached Eggs Recipe
For the Crêpes
- 2 large eggs
- 3/4 cups milk
- 2 tablespoons melted butter plus more for cooking
- 2/3 cups all purpose flour
- 1/4 teaspoon salt
For the Filling
- 1 tablespoon oil
- 1 shallot finely chopped
- 10.5 oz mushrooms sliced
- 1.5 oz white cooking wine
- Bunch of flat leaf parsley chopped
- Squeeze of lemon juice
- Salt and pepper to taste
For the Poached Eggs
- 2 tablespoons vinegar
- 4 large eggs
- In a bowl whisk together the eggs, milk and melted butter. Sift in flour. Add the salt and whisk into a smooth batter.
- Heat a medium sized nonstick frying pan over medium-high heat. Add a small amount of butter or oil. Pour batter into the pan until the surface is covered in a thin layer. Cook for approximately 45 seconds on each side or until the edges turn slightly up.
- Set aside on a covered plate.
- Heat the oil in a large nonstick frying pan. Add the shallots and cook for 4-5 minutes. Add the mushrooms and continue cooking until they have softened. Deglaze with the white wine and continue cooking for a few more minutes.
- Add parsley and season with lemon juice, salt and pepper.
- Bring a large pot of water to the boil. Add two tablespoons of vinegar and educe to heat to a light simmer.
- Crack the egg into a small cup. Using a spatula or a cooking spoon stir the water to create a circular flow. Drop the egg into the middle of the water in one fluid motion.
- Give the water another gentle stir and cook the egg for 3-5 minutes.
- Divide the mushroom filling between the crêpes and roll up or fold over. Serve with a poached egg on top.
And because many people are scared of poaching eggs (I was too!) here are two pictures showing you what it should approximately look like:
Stirring the water to create some nice movement to drop the egg into (did I mention Branimir being a perfect hand model, too?).
And there’s the egg going in! It’s important to add the egg into the water in one go, not in a trickle. Once you master it’s really easy peasy!