Poached egg

Ingredients:

• 0.5 cups distilled white vinegar
• 8 large eggs
• Buttered toast or English muffin and tomato slices, to serve

Preparation:

1. In a medium shallow saucepan or large skillet, combine vinegar, 1/2 teaspoon salt, and 4 cups water and bring to a gentle simmer.
2. Crack an egg into a small bowl and carefully lower it into the hot vinegar water. Quickly repeat with the remaining eggs. Cook, turning them occasionally with a slotted spoon, until the whites are set but the yolks are still soft, 3-5 minutes.
3. Using a slotted spoon, briefly transfer the eggs to a kitchen towel to dry. Serve hot with buttered toast or English muffins and tomato slices.