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We've been into poached eggs this past week. Last week we used our leftover corned beef for some delicious hash.


Last night I tried THIS RECIPE for Bacon-Leek Risotto with a poached egg from this month's Bon Appetit.


Yum! Brad gets them perfect every time!

Comments (2)


I still can't believe that I missed this!! The leftovers were wonderful and i loved the pasta making lessons.
Thanks again

Both of these look wonderful. Brad will have to share his tips on making poached eggs. I think my mistake is too cool water. I'm getting ready to have my favorite spring salad - greens with steamed asparagus and a poached egg - so yummy and even George can eat it.

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