Poached Eggs with Red Wine Vinegar

METHOD:

• First, bring the water in the saucepan to a rolling boil
• Turn down the heat to simmer
• Now add in your red wine vinegar (a tbsp should do it for a single saucepan)
• and optionally, a pinch of smoked salt
• Crack each egg, one at a time, into a small cup
• Hold the cup directly above the water & gently slide the eggs in, one at a time
• Consider the eggs poached when the whites have hardened – after about 3 minutes
• Serve over toasted bread

TIPS:

• The less impact the egg has on the water, the less likely it is to spread
• Use the freshest free-range eggs available
• Finish with Hollandaise Sauce