Breakfast Delight + How to Make Poached Eggs -

I love breakfast. It’s my favorite meal of the day! I love making a scrumptious breakfast, and enjoying it at the dining room table, especially on Sunday mornings. Mmmm Sunday mornings.

Usually, we’ll have oatmeal or eggs and bacon, but sometimes we get fancy.

Like poached eggs. Super fancy stuff here, people.

Or buttermilk pancakes drizzled in honey with a side of grilled banana.

Or the local breakfast special with eggs, spinach, sourdough bread from Against the Grain, and raw cheese.

You know, special stuff.

I love trying new things, like poached eggs. One day, I woke up and really wanted a poached egg. I’d never had one before, but I knew I’d love it.

And wow, did I ever!

It’s actually easier than I thought!

Crack an egg in a bowl. This will be helpful later, I promise.

Warm a couple of inches of water in a pan. The key here is to warm it, bring it to a just-before-boil temp.

When bubbles start forming, it’s time to get down to business!

This is optional, but I added 1 tbsp. of rice vinegar to the water. It helps the egg congeal. It also makes me think of sushi (win!).

Pour in the egg

(See? Much easier with the bowl).

I made two. You can make as many as you can fit in a pan. (Make one for me too, mmkay?)

Add a cover and wait.

5-10 minutes later…squishy cooked eggs!

Lift carefully from the water…cutting the yolk over bread is the best part. Don’t ruin it here!

My toast of choice: wheat bagel thin. We don’t keep much bread in the house anymore, but I love both bagel thins and sourdough bread from Against the Grain. Yum!