This week our 9-year-old chocolate labrador retriever, Mousse, learned how to poach eggs:  When no one was looking, she snuck out the door, strode into the open coop, poached 3 eggs on Tuesday and then 3 more again on Wednesday.  A poaching pooch.  She ate the whole eggs, shell and all, and left not a trace.  Each of us thought someone else had brought in the eggs.  That’s why it took us two days to figure it out.  

Mousse’s new trick got me thinking about poaching eggs so fresh that only a few spidery strands spin off into the water, about Julia Child and her attempts to take poaching to a higher art form, and about tschak-tschukah, the Middle Eastern dish consisting of poached eggs in tomato sauce.  Then I got to thinking about poaching eggs in a bed of kale or collard greens, or in a green salsa.  Why not?  Or in chicken stock or veal stock.  Sort of like egg drop soup, but not scrambled.  What great taste a rich, flavorful stock would impart to poached eggs!