If you're looking to expand your egg horizons a bit more, watch and learn how to make a poached egg! You'll get that perfect runny yolk every time.
- 2 eggs
- 2 ounces bread cheese
- 1/ 2 cup cubed English cucumber
- 1/ 2 cup quartered cherry tomatoes
- splash rice vinegar
- Black pepper
Boil water and add 2 eggs to boiling water. Cover pot and keep heat on high. Cook eggs for exactly 6 minutes. Remove the eggs from the pot and immediately place in an ice bath.
Cube bread cheese. Heat a cast iron skillet or heavy bottom non-stick pan over medium heat. Do not grease the pan. Add bread cheese to the pan cook for 2-3 minutes on one side. Flip and cook for 2 more minutes. Remove the bread cheese from the pan.
In a small bowl combine cucumber, cherry tomato and a splash of rice vinegar.
Peel eggs and cut in half. Season with salt and pepper. Enjoy with crispy bread cheese and tomato and cucumber salad.