Poached Eggs

Use a saucepan to poach eggs, fill the pan with 1 to 2 inches water, and add the salt and vinegar.

Bring the water to a simmer and adjust the heat so that your water will not reach boiling. While waiting, crack an egg into a small bowl.

When the water starts to simmer, swirl the water in a whirlpool motion going in one direction to create a vortex then, gently slide the egg into the center of the moving water. Cover pot and time eggs for about 5 minutes.

If they are done, use a slotted spoon to remove the egg from the water.
Repeat process with another egg.

Arrange a bedding of arugula, top with the poached eggs and serve with sliced avocados on the side. Sprinkle with red pepper flakes, salt and pepper.

1. Always use fresh eggs every time you make poached eggs, they will give a good output than that of old ones. Old eggs cannot hold together during the poaching process.

2. Cracking the egg in a small bowl will prevent the yolk from breaking and the whites separating.

3. Cooking preferences for your poached eggs
3 Minutes: very runny yolk and slightly undercooked egg white.
4 minutes: soft white and runny yolk
5 minutes: yolk and whites are a bit more set.
6 minutes: yolk and whites are firm and tender and not runny

4.This recipe is best paired with any low carb toast.

*serving with the suggested ingredient alternatives and topping options in the notes and tips section is not included in the available nutritional information