How I came to terms with poached eggs

I had a hard time figuring out the topic for this week’s column because, shockingly, nothing went wrong this week in my culinary life. This week it became fall in Boston, without much of a warning. Now it’s dark by the time I get home from the gym, I can see my breath in the morning, and I can cook in my apartment without turning it into a human-sized oven. Now that it’s cool, I used this week to bring back one of my winter favorites—soup.

For someone like me who is often lazy and often hungry, soup is the perfect winter meal. The initial batch can be time-consuming, but for the rest of the week, dinner is only a microwave trip away. The newest entry into my soup repertoire is a White Bean puree with a poached egg on top.

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