4 cup water 1 tablespoon vinegar 4 eggs Salt and black pepper
Serve with
salad of 1 cup baby kale, 1 Tbsp. each slivered red onion, slivered sweet pepper, and balsamic vinaigrette + 100 calories
Poaching-Pan Directions
Lightly grease each cup of an egg-poaching pan. Place poacher cups over the pan of boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into a poacher cup. Repeat with remaining eggs. Cover and cook 4 to 6 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.
Make Ahead
Prepare as directed, except place cooked eggs in a bowl of cold water. Cover and chill up to 1 hour. To reheat eggs, in a saucepan bring water to simmering. Using a slotted spoon, slip eggs into the simmering water and heat about 2 minutes. Remove with slotted spoon.
