Perhaps it is because I am feeling both overfed and I'm pretty sure a cold is about to take hold of me, but this morning I got a hunger for a couple of poached eggs. If I have made breakfast for you before, then you probably already know that I really love to season up my fried eggs with some dill or basil or if I'm feeling zesty a little chipotle pepper. This is because I generally see eggs as a carrier for some other delicious taste. There are times however, when I just really wish to enjoy the flavor of a farm fresh egg and don't wish for all the extra fluff. When I am in these moods, usually because I am ill or I have over indulged the night before, I like to enjoy a simple poached egg with salt and buttered toast.
I have read several recipes for poached eggs, and I have seen many contraptions for making them, but my favorite poached egg is still my mothers poached eggs. She has made them for me since I was a child and she has always referred to them as faux poached eggs because there is nothing fancy or technically challenging about the way they are made. Perhaps after you've over indulged this holiday season you will enjoy this simple breakfast as much as I do.
Momma's Poached Eggs
1. Fill your smallest pot with about an inch and a half of water and put on high heat.
2. Break an egg (or however many your making) and put it directly into the water and cover with lid.
3. This is the fun part. You will know when the egg is done because the pot will boil over. Don't worry, it's only water so it's not as messy as it sounds. I like my white especially well done so at this point I take the lid off and leave the egg in the hot water for another minute.
4. Remove with a slotted spoon and add a pinch of salt. Do not add any other seasonings. The point of this dish is to enjoy the simple wonderful flavors of the salt and egg.
Serve the egg(s) with some buttered toast to sop up all the runny yoke!
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