The Food Diary of a Brocavore~

A new food series collaboration project~ These are my photographs of Mike of whats up stairs, of a modern day renaissance man I find completely inspiring. In this new series I follow Mike’s journey through food and cooking and life in the city to hopefully inspire others to walk to the local farmer’s market, make dinner at home, and slow down to enjoy the simple beauty. These are his words typed out as we are allowed a glimpse into The Food Diary of a Brocavore.

From Mike’s Food Diary:

Entry #1: Poached Eggs on Buttered Toast with Fresh Herbs

For years I reserved eggs as a breakfast dish, but while living and working in southern France at Chateau Coupe-Roses, they played a central role at the lunch and dinner table. I transported this cultural lesson back to the U.S. and now serve them with fervor at my house. Eggs are easy to prepare, cheap, noble and replete with healthy nutrients.


·      One farm fresh egg, room temperature for one hour

·      ½ garlic clove, chopped

·      1 tsp parsley, chopped

·      1 tsp rosemary, chopped

·      1tbsp white wine vinegar

·      salt, pepper, butter, good olive oil

·      one slice of bread. choose your own style. I prefer the baguette.

Preheat the oven to 350 degrees (I don’t have a toaster oven. so omit this step if you do)

Fill a saucepan 3 inches deep with water, add the vinegar, and bring to a boil. Crack your egg into a coffee mug and set aside. While the water is coming to a boil combine your chopped herbs, garlic, a dash of olive oil, and set aside.

Once the water has come to a boil, shut off heat and gently slide the egg into the pan. Cook 3-4 minutes. 

Meanwhile, toast your bread with a few chunks of butter. When the egg is finished cooking, remove it with a slotted spoon, and pat dry.

Remove the toast from the oven and place egg squarely on top. Sprinkle the dish with your herb/garlic mixture and season with salt and pepper. Drizzle with olive oil and serve warm.


Omit the herb/garlic mixture. Serve simply over buttered toast.
Replace rosemary with oregano or thyme or tarragon.
Sprinkle Egg and toast with Old Bay seasoning (I’m from Maryland, we consume the spice like water)

Wine Pairing

Pair this dish with a light-bodied red. Try a buoyant Beaujolais from France or a Dolcetto d’Alba from northern Italy. You can find both wines for under $20. In Europe, they serve their lighter red wines with a slight chill. Follow their lead. It’s a delicious, vibrant way to enjoy red wine.

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