Poached Egg Sandwiches
For a simple but spectacular breakfast or brunch idea, try these open faced Poached Egg Sandwiches. They're an easier and healthier twist to Eggs Benedict.
@chefjulieyoon masters the art of a perfectly poached egg on an open-faced egg sandwich.
Master tips from Julie: 1. Fill a skillet with water almost to the rim. Add 2 tablespoons distilled white vinegar and 1-teaspoon salt and bring to a rapid rolling boil. Meanwhile, crack eggs into 2 teacups (2 eggs in each), making sure not to pop the yolks. 2. Reduce water to a simmer. Immediately lower rims of teacups into water and gently tip eggs into skillet simultaneously. Turn off the heat right away, cover with a lid, and poach eggs for about 3½-4 minutes. 3. Using a slotted spoon, work quickly to gently lift eggs one at a time from the water, and let drain by tapping the bottom of the slotted spoon on a paper towel lined plate before laying them on top of your sandwich.