by Smitten Kitchen
Very good, solid, yummy recipe and eminently suitable for a weekend brunch with guests.
What I did, not so good. I cooked it to a perfect degree of almost-doneness, eggs just a tad soft in the yolk, and then... I didn't eat it! I saved it for weekday breakfast. Reheating eggs, especially poached eggs, is pretty much impossible. Scrambled eggs can survive it--not well, but just tolerable. These were leathery and dry at the same time.
Sauce was good. It's a keeper with the disclaimer--don't have leftovers! That's what dogs are for.
author unknown
I threw together some quick-and-dirty teriyaki sauce, noting that it contained a lot of soy sauce, a lot of sugar, and a lot of honey. Pour half of it over the sweet potatoes and bake them--which would have been quick and easy if I'd turned the oven to the right temperature.
Stir-fried some cauliflower and garlic and ginger, and put it all together with frozen edamame and frozen corn. Huh--not much to it. But it was good!
Of course, cardboard would be pretty good with all that soy sauce and sugar on it.
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