Homemade Eggs Benedict is easily within your reach. An elegant composed salad crowned with a poached egg? No problem! You have scrambled, fried and sunny-side up down pat, so now’s the time to round out your skills. Learn the no-fuss tricks for perfectly poached eggs. Watch our how-to video.
Fill a large saucepan with water to a depth of 3 1/2 inches, adding 1 teaspoon vinegar and 1/4 teaspoon fine salt for each cup of water that you add. Bring to a boil over medium-high heat, and then reduce heat to maintain a simmer.
Crack 1 egg into a small bowl and then carefully slip it into the saucepan from just above the water. Working quickly, repeat with 3 more eggs, to cook 4 at once. Gently gather up the whites around each egg with a wooden spoon, if you like.
Simmer gently, without stirring, until eggs are done to your likeness, 4 to 5 minutes.
Using a slotted spoon, carefully transfer eggs to a large, paper-towel-lined plate. Using kitchen shears, trim off any trailing egg whites, if you like. Repeat with remaining 4 eggs.
While still warm, transfer eggs to plates, season with salt and pepper and serve.
HOW SHOULD I SERVE THEM? - On top of a bowl of lentils and wilted greens - Over Roasted Asparagus with Lemon-Feta Crumble - Break over a piece of buttered toast and top with chopped chives - On large toast points, layered with smoked salmon and sliced green onions - Over potato hash or rice pilaf - Added to any green salad - On a hamburger (Trust us, it’s delicious!)
Per Serving: Serving size: 2 eggs, 140 calories (90 from fat), 10g total fat, 3g saturated fat, 370mg cholesterol, 140mg sodium, 1g carbohydrates, 13g protein.