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Poached eggs were always so mystical to me. Then Kevin got us a fabulous cook book for Christmas: Ad Hoc at Home by Thomas Keller. This recipe is adapted from what I learned in that amazing, beautiful book. Yesterday, as Kevin departed for Qatar for three months, he made me promise I would learn how to poach eggs before he came back so I could make them for him. 

For this meal I steamed green beans, made roasted red potatoes & baked bacon. Recipe for the roasted potatoes is coming soon!

You will need: 
Eggs (I like the cage-free brown shelled kind)
1 Tbsp White vinegar (this helps the egg whites stay together when dropped in the water.)

Directions:

Bring about 6 cups of water to a boil
Add 1 Tbsp White vinegar to boiling water.
Reduce heat so water is simmering
Crack egg into a small dish - the smaller the better, I've found.
With a wooden spoon, gently stir twice along the outside of the pan to get the water going. 

Close to the water, slip egg into the center of the water. (This is when you hope it stays all together!)
Your egg will be done in a couple of minutes. Leave in the water a little longer if you like a harder yolk.
Gently lift egg out of the water with a slotted spoon. 
Use a small sieve to remove egg white left behind in the water and repeat until you've got enough eggs to feed everyone! 

The beauty of this meal is its simplicity, really. Fresh cracked pepper over the eggs, salt and pepper on the green beans, and the potatoes have garlic & olive oil + whatever seasonings are handy to me. This meal is perfect on a Sunday after church.

 


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