Brunch it up brunch it down brunch it all around - Brunch

Brunch, its funny how something that has been around longer than me always seems to find a new crowd that thinks they discovered something new. If you look it up you will find the word BRUNCH was first used in print in 1895, thats a lot of weekends ago, in fact you should look it up and read this nice little article in Smithosonian so I don't have to go into all the details. So with out further ado - here is my brunch for today.

If you have only read my blog once then you would have already found out my love for two things - blossoms and eggs and here we have a little of both.

Look at that delicious Zaatar on that pita bread - that will be a recipe for another day - today I am going to tell you how to make perfect poached eggs.

Perfect Poached Eggs

You need to start with two quarts of water in a deep sauce pan and one tablespoon of white vinegar, I have tried other vinegars and simple white vinegar works the best. 

Bring the water to a gentle boil then turn it down to a simmer, too much violent action in the pot will destroy the beauty of the egg and it won't cook right.

Crack your eggs into a monkey dish, a ramekin or a small tea cup and pour them gently into your water one at a time, I like to only poach two eggs at time if I am not rushed so that I can get a perfect egg.

Once you crack it into the water take a slotted spoon and gently fold it over itself so that it is in a rough quenelle shape.

Let the eggs cook for about 3 minutes for a perfectly cooked white and a nice runny yolk, longer if you like them more cooked less if you like a softer white.

Remove them with a slotted spoon and serve immediately. If you are making poached eggs for the masses then you would drop them into the hot water just long enough to set then you would put them in a cold water bath to shock them - as you are ready to use them you simply warm them up in the hot water to finish the cooking.

Have fun.