Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch. Cooks’ note:
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.
serves 4
You might need to buy:
- large eggs
- distilled white vinegar
- black pepper
- salt
- olive oil
- balsamic vinegar
- thin slices Fontina cheese
- finely chopped fresh chives
- basil