Lovely, Silken Poached Eggs

Truly there is no more blissful way to eat an egg: Poached eggs are heaven. They're silky and smooth, soft and tender, and just perfectly runny. Poached eggs are cooked quickly and are so versatile, they can be served for breakfast, lunch or dinner.

For a simple breakfast, serve with buttered toast and bacon. For a special lunch or dinner, combine chopped cooked lobster meat with Bechamel Sauce, spoon into a baked puff pastry shell, top with a poached egg and a little more Lobster/Bechamel Sauce!

Here's what you need to poach an egg:

A small non-stick skillet, a slotted spoon, one to two cups of water, an egg (!), a small bowl, and some English muffins!

Pour the water into the skillet,

and heat to simmering.

Crack the egg into the small bowl.

Using the slotted spoon, swirl the simmering water to create a vortex.

Holding the bowl very close to the skillet, carefully slip the egg into the water.

Using the slotted spoon, immediately (and gently!) swirl the water around the egg.

The idea is to wrap the egg white around the yoke. You'll probably have a few "tails" that stray away from the yoke, but that's okay.

The water might get a little foamy, but that's okay, too. Simmer the egg gently for 3 to 4 mintues, until the white is just set.

Using the slotted spoon, gently lift the egg out of the water.

Let it drain for a few seconds on a paper towel.

Slide it onto your toasted and buttered English muffin and enjoy!