How to Poach an Egg (Thus Making Every Lunch Infinitely Better)

  • Make sure your eggs are really fresh.
  • Add a small dash of vinegar to a pan of steadily boiling water.
  • Crack eggs individually into a ramekin or cup.
  • Create a gentle whirlpool in the water (hint: use a spatula handle) to help the egg white wrap around the yolk.
  • Slowly tip the egg into the water, white first. Leave to cook for three minutes.
  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
  • Drain onto kitchen paper – nobody wants eggy poaching water making their toast soggy or wilting their salad.

(these poaching instructions were found on bbgoodfood.com)

I’ve added this to just about every damn meal I can think of. Including this insanely delicious salad. All you need is:

  • baby arugula
  • one egg
  • bacon bits (optional)
  • sun-dried tomato spread (lower in calorie than the oil based chunks)
  • shredded parmesan
  • lemon juice
  • salt
  • pepper
  • smoked paprika

Prep salad by soaking it in lemon juice and tossing it with the bacon, parmesan, and salt & pepper. Create bed of tomato spread for egg to rest on. Poach egg using above instructions. Lay egg on tomato, then sprinkle with paprika. Viola!

 

 

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