I was listening to a co-worker tell me about eating poached eggs for breakfast when my mind started to wander. I love eggs. I eat them scrambled, deviled, as egg salad, boiled, fried, added to stir fry, dropped in soup, in salad, and any other way you can fix them. Why have I never had a poached egg?
Given that I still had a few Real Whole Wheat English Muffins left it seemed like the time to try them out. I’m always pleased by foods that don’t take long periods of my time. I’d much rather give a meal intermittent attention while I get other things accomplished.
I put some bacon in the oven for about twenty minute and set a large pot of water to boil. That took about five minutes. I spent another minute splitting the English muffin in two and grabbed a couple of eggs.
I went back to reading.
When the timer went off, I turned off the oven, popped the muffin halves in the toaster and cracked the eggs into the boiling water. While those cooked, I grabbed a couple of pats of butter and drained the bacon. They all finished about the same time. Buttered the muffins, put bacon and egg on each with a dash of salt, ground black pepper, and ground chipotle pepper to finish them off.
Delicious.
This article was first published on February 6, 2015 and was recovered using AI and web.archive.org.
