Eat Well: Poached Eggs

Every Sunday morning my family heads to church together and then comes home and whips up a big breakfast. When my siblings and I were really little, my parents making eggs benedict on Sunday morning was a very special treat. We even called eggs benedict "eggs with Daddy's special sauce" because we didn't have the food vocabulary to describe our favorite breakfast treat. Now that I live 2,000 miles away from my family, I am attempting to keep up our tradition by making big Sunday breakfasts. Two weekends ago, I decided to make eggs benedict without the sauce, partially due to nutritional reasons and partially due to ingredient availability.

Making sure you poach your eggs properly is obviously an essential step in the benedict process. See below for a few tips on how to get perfect eggs.

Start with some good jams + eggs. I've been obsessed with Taylor Swift's Red as of late, particularly the first six songs. I've listened to "All Too Well" a borderline-unhealthy number of times. Having it playing in the kitchen sure makes cooking even more fun, though!

Prepping my English muffins.

Fill a fairly large pot with water and then warm it over high heat until just before it boils (you should see little bubbles in the water).

Crack your egg into a ramekin or small bowl for easy pouring.

Make a whirlpool in your near-boiling water.

Pour the egg into the center of the whirlpool.

The egg will circle around itself in the water and eventually coalesce. Leave it in the water for a few minutes in order for it to cook through while maintaining its runny yolk. Fish it out of the water with a slotted spoon to avoid getting water on your muffin and/or plate.

Voila! With a little practice, you will have beautiful poached eggs. Put them on top of whole wheat English muffins and some sautéed spinach for a healthy and delicious brunch.

Bonus: I got a double yolk on one of my eggs. For some reason someone taught me that that's lucky. Am I crazy, or is that a thing?

Enjoy your Tuesday.