Poached Eggs with Cheese Sauce

1. 1

   Fill a shallow skillet, preferably one with straight sides, with cool water to within 3/4 inch of the rim.

2. 2

   Add the vinegar and bring to a simmer over high heat.

3. 3

   (The vinegar will help prevent the little wisps of egg white that can give poached eggs a messy appearance.)

4. 4

   Crack each egg into the water separately.

5. 5

   Gently loosen the eggs from the bottom of the pan with a spatula if necessary, being careful not to break the yolks.

6. 6

   Poach the eggs at a simmer until the yolks are cooked to your preference: 3 minutes for loose yolks and 4 1/2 minutes for firm yolks.

7. 7

   Gently remove the eggs from the water with a slotted spoon or skimmer.

8. 8

   Pat dry with paper towels.

9. 9

   For each serving, place half an English muffin on a plate and top with some sauce.

10. 10

    Place 1 poached egg on top of the sauce and spoon additional sauce over the egg.

11. 11

    Add the toppings of your choice and serve immediately.

12. 12

    The eggs can be made 1 day ahead and refrigerated; reheat them in a bowl of hot water for 1 minute before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.