Poached eggs are my favorite of all eggs. And while I have a few fancy contraptions for making them, I prefer to place them in some swirling water with a touch of white vinegar, and they come out just fine every time. I've come across a variety of different cooking methods--some turn the water off and cover the eggs for five minutes, others turn the flame down to a simmer--but I cook mine uncovered at a medium boil for 2 to 3 minutes. I like a buttered English muffin with a poached egg, here I've used a slice of health bread (Eli's or Bread Alone are my two favorites) with smashed avocado, and Stephan's new favorite is served atop toast with a schmear, smoked salmon and scallions. They're all delicious options.
- Pot of boiling water
- 2 teaspoons white vinegar (or, do as some French do and use white wine)
- Toast of choice
- Olive oil for "buttering" bread (or butter, if you prefer)
- 1/2 an avocado per 1 slice of bread
- Chives or other herb of choice
- Salt and freshly ground pepper
- Boil water, add vinegar and turn down to a medium boil.
- Break egg into a small bowl (if making more than one egg, use separate bowls for each).
- Stir water in one direction until it spins and immediately (and carefully) drop in egg(s). (This will prevent the egg from feathering.) Set timer for 2 1/2 minutes.
- While egg is cooking, toast bread.
- After 2 1/2 minutes, removed egg with slotted spoon and check to see if the white of the egg is fully cooked. If not, place back in the water for another 30 seconds.
- Remove egg(s) when done and place on a towel to absorb water.
- Drizzle olive oil on toast and spread evenly.
- Smash avocado on toast, sprinkle with salt and herbs and top with egg.
- Add freshly ground pepper and enjoy.