POACHED EGG

MONDAY, MARCH 5TH 2012 | HOW TO

One of my favorite breakfast meals is a poached egg over spinach and a toasted slice of a hearty bread sprinkled with a little coarse salt and pepper. If you're using great ingredients like locally-sourced eggs, fresh spinach and bread made the traditional way (from scratch, overnight so that the morning you go to buy it, it's still a tad bit warm) then, that's really all you need.

But I have to admit, it took me a while to get the hang of poaching an egg. Here's a couple of tricks:

•      Add a little vinegar to the water.
•      Don't add your egg to rolling boiling water instead, bring the water to a gentle simmer.
•      Place your egg in the pot via a large, deep spoon or very small bowl to keep it from scattering.

And lastly, practice makes perfect. The more you do it, the easier it becomes, time after time.