The-haze-special Recipe

Inspired by The Sparrow Bakery Northwest

Time20m

Serves1

named for one of our most discerning junior clientele: a slice of banana bread with cream cheese, one poached egg, and a small side of seasonal fruit.

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Ingredients

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Banana Bread & Toppings

1 slice banana bread slices

2 tbs cream cheese (softened)

1 tsp unsalted butter (optional, room temp)

1 tsp ground cinnamon (optional)

Poached Egg

1 each large egg

4 1/4 cup (1 l) water for poaching

1 tsp distilled white vinegar (optional, to help coagulation)

1 tsp fine sea salt

1 to taste freshly ground black pepper

Seasonal Fruit Side

3 oz seasonal fruit (assorted: e.g., berries, sliced apple, or grapes)

1 tsp fresh lemon juice (optional, to brighten fruit)

1 sprig mint leaves (optional, for garnish)

Method

Banana Bread & Toppings

Toast & Prepare

Lightly toast 1 slice of banana bread to warm it and create a slight crisp on the surface (use a toaster or oven at 350°F/175°C for 4–6 minutes). If using a toaster oven, watch closely to avoid burning; goal is a golden edge with a warm center.

Spread 2 tablespoons of softened cream cheese evenly over the warm banana bread slice. If desired, soften 1 teaspoon butter and swirl into the cream cheese for extra richness. Sprinkle 1 teaspoon ground cinnamon over the cream cheese if you want a warm spice note.

Poached Egg

Bring Poaching Liquid to Temperature

Pour approximately 1 liter of water into a wide shallow saucepan and bring to a gentle simmer — small bubbles should form on the bottom and edges, not a rolling boil. Add 1 teaspoon distilled white vinegar if using. Keep heat steady so the surface shows occasional ripples but not vigorous movement.

Prepare the Egg

Crack 1 large egg into a small ramekin or cup, checking for shell fragments. This makes transferring into the water gentler and reduces the risk of breaking the yolk.

Create a Gentle Whirlpool (optional)

Use a spoon to stir the water in one direction to create a mild whirlpool; this helps the egg white wrap around the yolk, producing a neater poach. This step is most helpful for very fresh eggs.

Poach

Gently slip the egg from the ramekin into the center of the simmering water. Poach for 3 minutes for a runny yolk, or 3½–4 minutes for a slightly more set yolk. Do not overcrowd the pan—poach only the one egg in this recipe.

Finish & Season

Use a slotted spoon to lift the egg from the water. Briefly blot on a paper towel to remove excess water. Season with a pinch of fine sea salt and freshly ground black pepper to taste.

Seasonal Fruit Side

Portion approximately 3 oz of assorted seasonal fruit (for example: a small handful of berries, 4–6 halved grapes, or 1/4 of a sliced apple) into a small ramekin or side bowl.

If using apple or pear, toss the pieces with 1 teaspoon fresh lemon juice to prevent browning and brighten flavor. Garnish the fruit with a small sprig of mint if desired.

Assembly & Serving

Place the cream cheese–topped banana bread on a serving plate. Gently set the poached egg atop the center of the banana bread slice (or just to the side if preferred). Serve the ramekin of seasonal fruit alongside.

Optionally, crack the egg when eating so the yolk runs over the cream cheese and banana bread for a contrast of sweet and savory. Serve immediately while the egg is warm and the banana bread is slightly crisp.