- buttered toast
- poached eggs* (see below)
- parmesan or gruyere cheese
- salt and pepper, to taste
I have a secret to share with you all. The secret of perfectly poached eggs! I've always been a huge fan of eggs cooked in this style, thought I have to admit, it has always felt like a bit of a fine art cooking them perfectly every single time. They always cooked okay, but never looked as beautiful as I thought they should - mine always turned out a bit ragged no matter how hard I tried to keep the eggs contained while cooking. That is until I started cracking the eggs into a mesh strainer to get rid of the whispy little egg bits - now I get perfectly poached eggs every single time!
Fill a medium saucepan with a few of inches of water. Heat on high until it barely reaches a simmer (you don't want too many bubbles or your eggs will end up all over the place).
Working with only 1 egg at a time, crack egg into a fine mesh strainer (placed over a bowl) to get rid of the wispy egg bits. Gently place eggs in boiling water, cover with a lid. Lower heat to low, and cook for 4 minutes until the whites are cooked through. Gently lift the eggs out of the water with a slotted spoon.