Egg-ceptional

Because of the crazy power outage in San Diego last night I had to improvise for dinner tonight! I sat by the pool reading Fine Cooking all afternoon (while watching the twins play with a friend, and stopping to feed, sunscreen, kiss skinned knees.....) and was inspired by the Beet Green and Poached Egg Soup. I have been growing beets in a large container and decided they were ready to be picked.

They are baby beets, because the container did not give them enough room to grow. So I chopped off the leaves and pulled some beef stock out of the freezer and made a take off of the fine cooking soup.

I had about 2 cups on beef stock that was left over from pot roast. So I added some water, two carrots cut into half moons, 5 small chopped tomatoes. I brought it to a boil and then added 1 cup Quinoa and the beet greens that ended up being just a small handful. Once the Quinoa was almost done I carefully added 4 eggs around the sides of the pot. I let them cook for about 4 minutes and then ladled them into bowls, with a helping of the soup.

Top it off with some shredded parmesan reggiano and a toasted piece of whole grain bread, and dinner was served.

The twins loved it! They ate the egg first by dipping the bread into it, and then asked for more egg.

Note: I did use stock that was had a higher fat content and had already been well seasoned. It was left over from a pot roast so it was the drippings and fat from the meat.  I added only Salt and Pepper to my finished dish and it was just right. You could easily use any beef stock and add some additional seasonings in place of the drippings.