How to Poach an Egg
Sundays should be savored. They are the day of the week we should take time to do the things we enjoy and be with the ones we love. Whether that means going for a hike or staying in to read a good book, Sundays are perfect for taking it easy.
Sticking with this theme, I love to make Sunday breakfast. In my family, Sunday breakfast is a cornerstone of the week. Growing up, Sunday's meant poached eggs and toast. For as long as I can recall, my dad has made perfectly poached eggs for my mom, sister and me every Sunday. We prefer our poached eggs jammy, chopped and mixed with butter, salt and pepper.
When it comes to poaching eggs, there are two main ways of doing it. One way is with an egg poaching pan and the other is simply to drop them in a swirling pan of boiling water. Both methods yield deliciously poached eggs with velvety yolks.
Poaching eggs can be intimidating but its really not. Just boil, swirl, drop and scoop. Poof, you're done and you look like a boss. Here's my latest Sunday morning favorite: Poached Eggs with Arugula and Toast. What's your favorite breakfast?
Breakfast Salad with Poached Eggs
Ingredients
2 tablespoons olive oil
3 tablespoons white wine vinegar
2 cups arugula
Crusty bread
Butter
2 Eggs
white vinegar
Directions
In a small bowl whisk the olive oil, white wine vinegar, salt and pepper. Toss the dressing with the arugula and set aside.
Place the buttered toast on a plate, top with the arugula and set aside.
Fill a wide, low pan about two-inches deep with water and 1/2 teaspoon vinegar and bring to a gentle boil over medium-high heat.
As the water comes to a gentle boil, crack an egg gently in the middle of the water Simmer over medium high heat for 6 minutes or until the white around the yolk has set. Scoop egg out with a slotted spoon, nestle it gently on top of the salad and toast.
