Poached Eggs over Vegetables

1. 1

   Use a nonstick frying pan that will just hold 4 eggs with ease.

2. 2

   A 9-inch pan is ideal, though one a little bit larger or smaller will do.

3. 3

   Put about 3/4 inch water in the pan and bring it to a low simmer.

4. 4

   Break the eggs into the water so they lie side by side.

5. 5

   Let them cook gently until the whites are almost set.

6. 6

   Turn off the heat and cover very loosely.

7. 7

   Allow the eggs to set to the consistency you like, watching them carefully.

8. 8

   Separate the eggs and, using a slotted spatula, remove the eggs and place them directly on the chosen cooked vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.