I poached an egg!

Yeah, that's right. I actually poached an egg. By myself. And the yolk didn't break.

I love poached eggs, however making them can be a tad intimidating. So, after watching many videos and reading every single helpful tip I could possibly find, I finally decided to try it for myself.

First, I brought the water to a rolling boil, then brought it down to a gentle simmer and added 1 tsp. of vinegar to the water. The reason for the vinegar is to help the egg coagulate more quickly while cooking.

*deep breath*

I started stirring the water to give it a whirlpool effect, cracked the egg and dropped it in the pot. Two and a half to three minutes later, I had a poached egg. A really tasty poached egg.

I served the egg over the best veggie hash in the world.

The Best Veggie Hash In The World

What you need:
4 red potatoes
1 med onion, diced
1 red pepper, diced
garlic salt to taste
sea salt and pepper to taste
Old Bay to taste
2 medium broccoli crowns (steamed for about 5-6 minutes)
1 1/2 tbsp. Safflower oil

What you do:
Dice and boil potatoes in lightly salted water. While potatoes are cooking, cook the onion and read pepper in the safflower oil in a large skillet. Cook for about 3-4 minutes of until tender. Add the potatoes and the steamed broccoli. Add spices to taste and cook on low heat for about 8-10 minutes or until potatoes are slightly browned.

Make the poached eggs last and serve together in a blissful breakfast combination. Mimosas optional, but highly suggested.

*picture borrowed from whatscookingamerica.net.