Since I've been laid up with the broken leg, the missus and I go back and forth making breakfasts. Actually, she makes it most of the time, and we're talking about the weekends only. It's always something fresh and quick and easy. Take a look:
So good, so quick. Set the water on the stove in a small pot with about a quarter cup vinegar to keep the white attached. That's how long this breakfast to take to prepare: time it takes to bring water to a simmer + two-and-a-half minutes.
Our nonstick pan died some time ago, and busting out the wok every time you want to fry and egg is a pain in the ass, so we just started poaching the eggs. You can keep the yolks nice and runny while the white stays solid and isn't snotty, and eliminate the grease from the dish.
After you put on the water, slice and dress some lettuce, add cherry tomatoes if you have them---these are our organic babies from our CS--- and one half of the plate is ready for the egg. On the other side add some fresh fruit; here we had strawberries and blueberries. And the water wasn't even boiling yet.
Once the egg goes in, you want to make sure the water isn't a rolling boil, and check it often using your finger. When you decide it's at an acceptable level of soft-/hard-ness for you, take it out, set it on the lettuce bed, and season.
When poaching an egg, a few notes will help out: unlike blanching water, do not salt the poaching water. This is mostly for eggs, and not for fish or chicken. The salt will pock the eggs and take their smooth edge away. You want to put salt and pepper on them after they come out. Also, you'll want to put some vinegar into the water. I've tried all kinds, and regular distilled white vinegar seems to work best. This will keep the white intact, for the most part.
Also: strawberries and blueberries as a combo is awesome.
that sounds easy enough.... don't like blueberries though... I know... they are healthy and will keep my prostrate in shape.. still I don't like them....
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