I got inspired by a recent post on how to poach eggs over at Smitten Kitchen and decided to give it a go myself for dinner Monday night. It was really simple, actually. The secret is to use vinegar in the poaching liquid so that the egg white firms up and doesn't spread all over the place. (Otherwise, you'd probably end up with something that looks like a jelly fish.)
I grilled a couple slices of sourdough bread on my countertop contact grill and threw together a salad with a really simple vinaigrette of 1 tablespoon olive oil, 1 tablespoon Dijon mustard, and 1 tablespoon rice wine vinegar (the same vinegar I used in the poaching liquid).
I topped the poached egg with a grind or two of black pepper and a pinch of sea salt.
This was a super light, super easy, and super quick dinner for two that took five minutes...tops.
(On second thought, though, I probably should taken a pic with the yolk cut open and spilling all over the toast. Talk about perfect grill marks!)