I’m obsessed with poached eggs.
Serve them for breakfast any fine day of the week and you basically reduce me Bill Murray eating fried chicken in What About Bob?
For a long time, I was intimidated by the idea of poaching eggs, but it’s actually very easy. Boil some water and add a bit of olive oil. Using a spoon or a knife, swirl the water around until it creates a mini-whirlpool. Slip your cracked egg into the center and just wait three minutes. Then ladle the egg out, making sure to get rid of excess water.
That’s all it takes!
My favorite preparation is poached eggs on a lightly toasted multigrain English muffin and a thin slice of pepperjack cheese.