How to Poach an Egg (Thus Making Every Lunch Infinitely Better)

• Make sure your eggs are really fresh.
• Add a small dash of vinegar to a pan of steadily boiling water.
• Crack eggs individually into a ramekin or cup.
• Create a gentle whirlpool in the water (hint: use a spatula handle) to help the egg white wrap around the yolk.
• Slowly tip the egg into the water, white first. Leave to cook for three to five minutes.
• Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.

I’ve added this to just about every damn meal I can think of. Including this insanely delicious salad. All you need is:

• baby arugula
• one egg
• bacon bits (optional)
• sun-dried tomato spread (lower in calorie than the oil based chunks)
• shredded parmesan
• lemon juice
• salt
• pepper
• smoked paprika

Prep salad by soaking it in lemon juice and tossing it with the bacon, parmesan, and salt & pepper. Create bed of tomato spread for egg to rest on. Poach egg using above instructions. Lay egg on tomato, then sprinkle with paprika. Viola!