Poached Eggs

• 6 Large Eggs
• Water
• White Wine Vinegar
• Muffin Pan for 6, or any size actually

1. Take your Muffin Pan and fill each cup 1/3 full with water.
2. Dash in a few drips of White Wine Vinegar.
3. Break Eggs into individual ramekins/dish.
4. Turn oven to 500*
5. Place Pan with Water & Vinegar on the middle rack.
6. Once you see a simmer in the water, leaving the pan on the oven rack pull it our far enough to comfortably pour the eggs into each individual muffin cup.
7. Cook at 500* for 3.5 minutes for "soft boiled poached" or 6 minutes for "hard boiled poached."
8. Using a slotted spoon place each egg onto paper towel to blot off excess water.
9. Now eat away!!!
10. Great for true poached with just salt and pepper or Eggs Benedict. Of course I always step outside the box and lay onto of a nice French or Sourdough Crostini with ham, bacon, prosciutto etc. Now a little cheese and a light crA me sauce.

eggs, water, white wine vinegar, pan

Taken from www.epicurious.com/recipes/member/views/poached-eggs-58395461 (may not work)