Eggs play an integral role in our days, from breakfast to dinner. We like them scrambled and fried, or stuffed with cheese and vegetables for an epic omelette.
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.