Dinner or Brunch?!

I learned something about myself tonight. Apparently, I can poach an egg!! I guess it is something any cook should know how to do, it just never really came up before! I found this recipe about a month ago and I just couldn't stop thinking about it. Tonight I made two potato and beet hash with poached eggs. However, I could not find beets at the store, so I just used parsnips. I also used watercress instead of frisee for the greens (watercress is great for detoxification and liver support!) and both tasted just fine in this recipe. Not only was this meal deliciously delicate and rich, it was very inexpensive and healthy. I was quite surprised that two potatoes, 2 parsnips and 2 eggs could fill us both up! You can't beat that! We paired it with Norton Reserve wine from Cooper Vineyards (one of our favorite vineyards near Charlottesville, VA) After making this, I think it would make for a really elegant weekend brunch.
If you have never poached an egg before, here is your chance. It seemed intimidating to me but it was not very hard at all! Julia Child would be proud! haha...

Happy Eating!