It’s finals week, so I’m doing three things:
1. procrastinating from studying
2. making myself a nice dinner every night to procrastinate from studying
3. blogging about my nice dinner to procrastinate from studying.

Since it’s finals my diet has not been superb (read: One day this week I ate a whole bag of potato chips and drank 3 red bulls). Because of this, I’ve been trying to make my dinners filling and semi-healthy. Last night I made grilled chicken breast and green bean casserole. Tonight, after being inspired by Antonia in the salad challenge on last night’s Top Chef, I made a fatty salad with poached egg on top! mmmm, I can’t begin to describe how much i love poached egg salads. I’m very picky about my poached eggs – yolks MUST be runny, then you don’t even need salad dressing. This is a problem because I can’t poach an egg to save my life. But tonight I wanted it so badly I bit the bullet and…lo and behold it came out in one piece!
Here’s the construction of the fatty salad:

Step 1: lettuce. Something a fatty salad needs to make it at least a little bit healthy.

Step 2: bacon. mmm.

Step 3: Caramelized onions, corn, a shaving of gruyere cheese (this was all leftover from the Cornell Gourmet Club potluck on the weekend).

Step 4: poached egg! Seasoned with a little paprika, pepper, and salt. Yum!

Eggs in one piece? check. Runny yolks? check. A salad so dense I could survive in it for a week? check.

In case anyone else is a foodie who can’t poach a proper egg (it’s ok, you don’t have to admit it, it’ll be our secret) here’s a great resource that don’t demean you:
http://food.sidkhullar.com/posts/how-to-poach-an-egg.html

I hope this brain food pays off in my final tomorrow…

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