{Pillowy, soft poached eggs rest their weary yolks upon toasted buttery breads.}

This is my favorite breakfast, pure and simple.  I’ve tried for years to perfect the soft boiled egg and just cannot get the yolk perfect and ensure the top shell is removed sans those most undesirable shards.  And that the yolk is runny on the inside and jelly around the edges that is easily achieved by poaching.
There’s something comforting about this meal’s raw elegance in that, if for some reason I should wake up in the forest alone and hungry, I’m secure in the fact I could scavenge old bread and an egg from the dwellers there to poach and toast by a sunlit stream.  I’d serve it on dewy leafs to the field mice, burrow owls, and any forest friends awake and hungry.  Here’s what you need for kitchen preparation (ad-hoc wilderness improvisations are up to you of courshe.)

eggs
white vinegar
white pepper
crusty bread, day old or fresh
butter
maldon

Here is what I do in the luxury of my own kitchen:

In a heavy pan like a La Crueset, fill 3/4 of the way with water, add a pinch of salt, and bring to a mellow boil.  Pour in about 1 tablespoon of white vinegar, and with a spoon, swirl the water around creating a slow whirlpool.  Crack each egg into a bowl and then gently slide into the eye of the swirl.

After about 3 minutes, using a slotted spoon, lift the egg out to check the yolk’s doneness. If it is to your esteemed satisfaction,  lift the poached egg out of the water allowing it to air dry a bit, and then place onto the toast you have prepared and buttered.  You have, haven’t you?!  Finish your masterpiece with some fresh cracked white pepper and crunchy Maldon sea salt.

{tags poached eggs on toast recipe}