Not sure when this happened, but I am now obsessed with poached eggs. The runnier the yolk, the better. It’s quite ridiculous if you think about it. I grew up in a household that never ate runny eggs. If we boiled eggs and they were even a little under cooked, we would not eat them.
Fast forward a couple years and now me and my family eat runny eggs regardless due to this incredible dish. Poached eggs really changed the breakfast game for us. You can put them on toast, crab cakes, potato hash, or other fun breakfast items.
If you are going for the toast route, I would recommend using 2 tablespoons of Purple Onion Guacamole and spread it on toast. Then place your eggs on it. I’m more partial to the crab cakes or roasted potatoes.
Ingredients:
1 or 2 eggs cracked in a bowl
1 tablespoon vinegar
1 pot filled with water 3/4 of the way.
- Boil water and vinegar on the stove until bubbling. Using a spoon or whisk, stir rapidly in a circle to create a whirlpool.
- Quickly drop eggs into water and remove pot from heat. After 4-5 minutes, remove eggs from water.
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