You can put a poached egg on almost anything along with just eating them by themselves. Eggs benedict, over a grain bowl, a salad, over a bowl of lentils and greens, or over potato hash or ice pilaf.
- Prep Time
- Cook Time
- (5 /5)
- 15 ratings
- 2 Cups Water
- 2 Teaspoons Vinegar
- 1/2 Teaspoon Kosher Salt
- 4 Eggs Divided
- Freshly Ground Pepper
- Fill large-size saucepan with water. Add vinegar and kosher salt. Bring to boil over a medium-high heat. Reduce heat to simmer.
- Crack 1 egg into small-size bowl. Carefully slip into saucepan from just above the water. Working quickly, repeat with 3 more eggs, to cook 4 at once. Gently scoop the whites toward the yolks for a more compact and circular shape. Simmer gently, without stirring, 4 to 5 minutes until eggs are done to your liking.
- Using a slotted spoon, carefully transfer eggs to plate lined with paper towels. Trim off any trailing egg whites.
- While still warm, transfer eggs to plates. Season with freshly ground pepper.
- Serves 2
- Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved