I have not had great success in the egg poaching department. It takes too long to setup and requires too much of a commitment from me in the early hours of the morning. My brain just doesn’t have what it takes until later in the day.
Fortunately, I’ve managed to get my hands on an old copy of a Bon Appétit cookbook ($8 for 1000′s of recipes… sold). While stumbling through the breakfast section, I landed on a fool-proof way to “poach” eggs. Not only did they come out tasting like a damn good poached egg, the green onions and olive oil added an amazing flavor. I’ll be making these eggs at least once a week for the rest of my life.