Bama Deeda Eggs (AKA Country Poached Eggs)

Growing up, one of my all-time favorite breakfasts was my mama’s Country Poached Eggs- so creamy and hearty and delicious and filling and full of different textures.  I still make the dish for my own children, and they lovingly refer to the dish as Bama Deeda (Grandma Aleta) Eggs. One of the best things about this dish is that it is incredibly versatile. I like to include the basic toppings listed in the dish, but you can add, subtract and substituted according to your tastes or what you have on hand, and the meal still shines. I like to think of this as a breakfast bar of sorts. Just like a chili bar or potato bar or salad bar, this is a great solid dish you can use as a tasty base to finish with a wide variety of tantalizing toppings.  We have topped it with diced fresh ancho peppers, diced raw or sautéed mushrooms, chopped marinated artichoke hearts, pickled jalapeño slices, toasted sunflower seeds, roasted almonds, roasted cashews, cubed high quality all natural ham, crumbled bacon and more!  Use your imagination and find what suits you best!


Bama Deeda’s Country Poached Eggs

Prep: 15 min
Cook: 10 min
Total: 25 min
Serving: 4

4 slices robust whole grain or artisan sour dough toast
1 cup raw cashews
1 cup water
3 cups water
1 Tbsp dried minced onion
1 Tbsp dried diced mixed bell peppers
1⁄2 tsp Old Bay Spice mix (optional)
1 tsp Italian or pizza seasoning
1 tsp salt
1⁄2 tsp freshly ground black pepper
8 large country fresh eggs
1 cup grated cheddar cheese
1 cup diced ripe tomato
1⁄2 cup chopped green onions
1/2 cup chopped olives (optional)
Toast the bread and place into the bottom of 4 deep soup bowls that will each hold about two cups.
In your blender place the raw cashews and one cup of water. Process until a smooth creamy consistency is achieved. Set aside.
In a large fry pan with a lid, place 3 cups of water, add dried onion, peppers, Italian Seasoning, Old Bay Spice, salt and pepper. Bring to a high simmer.
Chop the tomatoes and onions and grate the cheese.
Crack the eggs into the seasoned hot water and cover, cooking 2 to 5 minutes depending on your desired yolk finish. Two minutes is about a soft boiled consistency. When the eggs are cooked, place 2 eggs onto the toast in each of 4 bowls.

Stir cashew cream into hot water. Pour over the eggs in each bowl.

In order, top with cheese, tomatoes, olives and green onions. Serve immediately.

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