How do you like your eggs? While I have a fondness for super cheesy, lightly scrambled eggs (in a tortilla!) my heart belongs to poached eggs. I'm finally getting the hang of poaching eggs but it's an art every time. This egg, however, turned out perfectly. The key? Lightly simmering water, a small whirlpool, and letting the egg poach for exactly two minutes.
For lunch today we had poached eggs on a bed of kale with feta cheese and toasted sunflower seeds. It was delicious.
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