My mother’s favorite fast breakfast was a raw egg beaten into a hot cup of coffee with warm whole milk and sugar – with a biscotti for dipping. When she had more time, she made poached eggs. I recently read about the Spanish Arzak egg – no fancy equipment needed.
Recipe for Poached Egg in a Pouch
Stretch a piece of plastic wrap across a small bowl, coating it with a little olive oil. Spray cans are good for this. Crack the egg into the middle of the plastic; sprinkle with a little salt; gather the plastic wrap around it, creating a small bundle and tie it at the top.
Boil water in a deep small pan; drop the egg bundle into the water and reduce hear to simmer. Cook for 5 minutes for a runny egg, more if you like it firmer.
Remove the egg bundle; unwrap and slide the egg onto an English muffin.
Best looking poached egg ever – and tastes good too.
Potpourri with Rosemarie 