Let me just say a fair warning about poached eggs: these are not for the novice home chef! I have always loved poached eggs, however I am slowly learning how to perfect this "skill" that even most restaurants do not execute perfectly (well at least to my liking). This recipe takes some trial and error so be sure to buy a dozen eggs just in case! The eggs shown in the picture were slightly overcooked (oops!), so be careful about your timing! Use my recipe as a guideline, however I always find the timing is slightly different (about 3 -4 minutes). You can feel the egg for doneness once out of the water, just give it a slight poke!
My family uses a poaching pot to poach eggs, however I find poaching in hot water with a small amount of white vinegar (the original poached recipe) is so much more rustic and exciting to cook!
Also, I just used some leftovers in my fridge/cupboard to whip up a side to go along with my eggs! The side contained white beans, bell peppers, onions, and spinach! I have always found that breakfast is a great way to use leftovers in my fridge. Use your imagination! I have never tried this particular combo, however it turned out the white beans were a great side to soak up some of the yolk, which is definitely my favorite part.