Poached eggs

Poached eggs are remarkably easy to make, cook quickly, and are a wonderful comfort food.

Follow this link for the recipe:


• 4 eggs

Night before:
Nothing needed

Next morning:
Bring water to boil in a non-stick frying pan. Pan should be ¾ full.
Break each egg and slide into the water gently, spacing the eggs so that they do not touch.
As soon as water comes back to a simmer (some small bubbles breaking, but not a rolling boil), turn heat down to maintain the pan at a simmer.
Spoon simmering water over the eggs to cook the exposed top. After 5 – 6 minutes, eggs should be ready. Loosen from the pan bottom with a non-stick spatula, if needed, then lift with a slotted spoon and serve.

NOTES:
I like these over toast or English muffins, but they can be served in a cup, or over hash or any of a number of other ways.