Sounds like a breakfast I make using slices of baked potato, bacon and
then welsh rarebit sauce over the top! I didn't come up with the
recipe, a lovely little breakfast spot in Charleston did that I can't
remember the name of, but I digress.
Here is how I poach eggs:
use my largest saute pan (about 3" deep). Add several inches of water
and 2 T of white vinegar (I've heard you can use any kind though).
Bring water to boil, reduce to barely simmering (almost no movement).
Crack eggs into small shallow glass bowl or tea cup, angle it into the
water, still holding the egg inside but allow to fill with water, wait
until the whites start to cook a bit (maybe 5 - 10 seconds), tip the
egg out. Let poach for 3 1/2 - 4 minutes depending on whether you are
eating them right away. Eggs can be poached and held in ice water in
the fridge or counter depending on how long you need to keep them
waiting. Then, simply reimmerse in barely simmering water for about 30
seconds until heated through.
Oh - I always forget to do this, but some say to spray or oil the
bottom of the pan so the eggs don't stick.
Have fun!