Yes! I nailed my poached eggs! And then I immediately whipped out what I now call my successful poached egg boogie. I am doing it now. Check out this beauty below (the egg, not my dance):
There is nothing quite like a perfectly poached egg (NOT the kind that you dump into an egg poacher. That is a STEAMED egg, not a poached egg). A true poached egg is the kind that takes some practice, but is well worth it in the end. My eggs last night turned out beautifully, with perfectly cooked whites and a creamy, oozy center. Add a touch of Maldon sea-salt for crunch and a drizzle of good quality olive oil and you have yourself a perfect edible package. This kind of egg can top off all sorts of dishes — a bowl of pasta, vegetables and fried rice, roasted root vegetables and wilted spinach — just about everything is better with an egg on top.
The rest of the dish was good too and I plan to put the meal into my vegetarian recipe rotation. A simple Greek vegetable salad with cucumber, tomatoes, avocado, feta and fresh oregano rounded out the meal. Dress it simply with lemon juice, olive oil and a splash of red wine vinegar and be prepared to feast.