Best Ap-poach for These Eggs!

Good morning! As I mentioned in my previous blog post, we’re building up the eggs benedict in three parts. Last week was the English muffins for the base of this beautiful brunch dish, and today will be the eggs themselves! So let’s get started!

Ingredients:

·      8 large eggs

·      ¼ cup white vinegar

·      1 tsp salt

Place four custard ramekins into a large pot and add enough water to cover the ramekins in the pot by at least ¼ inch. Add the vinegar and salt and heat the pot over high heat until the ramekins clatter on the bottom of the pot. Turn the heat down slightly to medium-high to prepare for cooking. Crack the eggs one at a time into a separate custard ramekin, or a ladle, and pour four eggs, one in each ramekin, and cook them for about 5 minutes each. Repeat with the remaining four eggs. Serve immediately or transfer the eggs to an ice bath to prevent them from cooking further. To reheat them, bring water to a simmer and warm the eggs for 1-2 minutes.

And that’s that! Poaching eggs isn’t too difficult, and with these easy tricks you’ll have no problems. See, this ap-poach is the best, right? :)