Several summers have past but I could still remember that vacation. I did my solo travel to Paris only to discover that the Metro was on strike! It was my third time to the city, yet my French was certainly at worst and I had to rely on the little I knew from living there previously for a month. With a backpack, little determination and a lot of self cursing, I walked all the way to Place du Clichy, stopping by in between to marvel at the chocolate shops, another boulangerie and the antique shops.
For that few days of my stay, I began to feel part of the city instead of just a passing tourist, and even my rusty French improved by a mile. Discovering Montmarte with little shops that sell trinkets, candied fruits and homemade perfumes, or the walk in the rain all the way to Galerie de Lafayette with a new found friend; how grateful I was that she walked with me in spite it was the opposite direction for her to go home just so I wouldn’t be lost for direction! See, there are always good people out there! And the best part, I am still in touch with her till date:-)
You see those tiny hands there playing with the baguette dough? That’s my lil Cousy..always the ‘sous-chef’ who is always ‘willing to help’ especially if it involves dough! As my baguette baking these days evoked memories of bygone travels, I also realised I have never poached an egg before, despite having french beans casserole way too often. One fine day, an egg was poached and this was what I had for my lunch at home. Homemade baguette that will not be on par with french boulangerie standard, but good enough for me to relive the memories once again..and plan for travel soon. This time not alone.
French Beans Casserole with Poached Egg
2 cups ( 300g) french beans- cut into 5 cm length
1 red chilli- sliced
2 cloves garlic- minced
1/4 cup Monterey Jack cheese- grated
1/2 cup milk
salt and pepper to season
2 tbsp extra virgin olive oil
1. In a saucepan, heat the olive oil and saute the red chili and garlic until fragrant.
2. Add in the beans and fry for few minutes.
3. MIx in the milk, salt and pepper.
4. Arrange the grated cheese on the bottom of a casserole and tip in the sauteed bean-milk mixture.
5. Bake for 25-30 minutes at 180C until cheese is bubbling and melted.
6. Serve with poached egg on top and baguette slices.
How to Poach an Egg