Poached eggs

Sunday morning.  The boys are heading for the soccer play-off again. They made it to the semi-finals (AND finals I just found out). The games are far from here, almost 2 hours away. I need to make a healthy breakfast with lots of protein to last my soccer champ until the game starts.  Our breakfast today is poached eggs served on toasted multi-grain bread. Comfort food at its best.

Ingredients

• eggs
• salt

How to make: Use a skillet to heat water. There should be enough water to allow the eggs to sink into it comfortably. Add a tablespoon of vinegar. This will help the whites of the eggs hold together. Add some salt in the water for taste. When you see little bubbles at the bottom of the pan but without allowing the water to start boiling, break each egg into a small bowl and let it slide smoothly in the water. Count 3 minutes and check. You can add one more minute if you want the yolk to hold better. Use a big spoon with holes to remove each egg. Place them on paper towel to absorb excess water. Serve them on toasted bread. Yum!