This classic egg preparation is perfected to your very own restaurant-worthy poached egg breakfast in just a few simple steps.
15 mL (1 tbsp) white vinegar
1 whole grain English muffin, split and toasted
Pinch of ground pepper
Bring a saucepan of water just to the boil. If it starts to boil, reduce heat to simmer.
In a small bowl, crack an egg. Stir vinegar into boiling water.
Lower the bowl close to the water's surface and gently slip egg into the water. Repeat with remaining egg. Let eggs cook for about 3 minutes or until whites are set and yolks are soft. Leave in longer for a firmer poached egg. Using a slotted spoon, remove eggs, one at a time.
Place one egg on each muffin half and sprinkle with pepper to serve.