Poached eggs look so elegant and seem so complicated. With the right elements, you can easily pull off this "fancy" brunch item and impress your family and friends. Not only is this an easy meal, but it is easy on your wallet, so maybe you could have breakfast for dinner tonight! 


  • 1 egg, room temperature (not cold)
  • 1 teaspoon vinegar
  • salt and pepper

In a medium sized sauce pan, add about three inches of water and bring almost to a boil. Using a small bowl or cup, crack egg into bowl and add the vinegar. (The vinegar holds the whites together). Lower your bowl (or cup) into the water and carefully slip the egg into the water. You may use a a spoon to push any egg whites back to the center of the egg, to keep the egg whites together. Cover the sauce pan and remove it from the heat. Allow egg to sit for about three and half minutes, until it is cooked. Use a slotted spoon or a flat, slotted spatula to remove from the water. Season with salt and pepper to taste. **If cooking more than one egg at a time, cook for about 7 to 8 minutes, as more eggs will bring down the temperature of the water, and remember to add 1 teaspoon of vinegar to each cup/bowl of egg.


  • 2 baking potatoes, peeled
  • salt and pepper to taste
  • 2 Tablespoons olive oil

Using a box grater or a food processor, shred the potatoes. Place potatoes in a dish towel or several paper towels and squeeze to remove liquid. In a medium sized non-stick skillet, heat the pan and add 1 Tablespoon of olive oil. Add potatoes and press down with a spatula. Add salt and pepper to the top. Cook for about 4 minutes, then lift up edge to see if they are done on the bottom. When brown on the bottom, use a spatula to lift, then flip, adding the remaining olive oil to the bottom before flipping. Cook for another 4 to 5 minutes, or until done. Season with salt and pepper to taste and serve with poached egg on top!