Somewhere Poached Eggs

I became curious about poached eggs when I saw the movie Somewhere.  Elle Fanning was in a scene making eggs benedict, and I thought, "Heck if little Elle Fanning can do it, so can I!" At first I did try making the whole shebang, hollandaise sauce and everything. (Though I substituted a lime instead of lemon in the sauce and it tasted, well, like an experiment... but that's a story for another day)  Anywho, I realized I wanted the egg and forget the rest.  

Poaching cooks the white and leaves the middle runny and rich how I like it. It also yields the most yolk possible. Haha, yes I have put way too much thought into this. Once I started making them, it was so easy I wondered, "Why don't more people do it this way!?!  How have I lived my life for so long not doing it this way!?!"  And yes I do get excited easily!!!!!


A cap full of vinegar holds the egg together in the water, but it can be made without. Bring water to just about boiling.  I usually run out of patience and end up boiling; my egg still turns out fine.

Crack your egg in a separate bowl.  Makes it easier to pour into water and makes sure the egg is not spoiled.  Cook for 4 to 5 mins.  You'll have to experiment with the time, depending on your burner and how runny you like your egg.  While egg is cooking, make toast.  

Yum, a lil herbed chèvre!  I find it is the best price at Trader Joe's.  

Take egg out and drain the excess water off for couple seconds.  Do this while you are spreading chevre on your toast.

Smoosh egg on toast, I also added a bit of fresh dill because I had some around but it's not necessary.  Splashes of Tobasco- necessary.  And voilà- perfect breakfast.