Maybe it's the weather. Everything's driving me nuts.
This time it's poached eggs. I love a poached egg as much as the next guy, but for some reason every chef and recipe writer in town feels the need to plop it on top of food from salads to pasta etc.
It can add a lot of delicious richness but often it just makes the thing taste like, well, an egg. It's also cheating. Think up a vinaigrette or something less heavy and more interesting that might do the trick.