Thanks for the good word (and acorn tip, Grill!) on the egg benny. It was delicious. For those who think they can't make a poached egg with just a pot, here's a method to try... it's not so tough, especially for all of you who cook...
-Start with just poaching one egg before going for two or more.
-Use a medium sized sauce pot and bring water with a bit of salt to a boil,
then turn it down to simmer.
-Crack an egg in a small prep bowl or similar.
-Add a splash of vinegar to the simmering water, and stir the edge of the simmering pot, to make a mini whirlpool.
-Drop the egg in the middle and continue to stir a bit.
By the time an English muffin is toasted, the egg is done. 3-4 minutes is typical for most tastes.
Give it a test; you'll be surprised.
Tonight, my usual pair of guests weren't here... only one of them. Andy decided he'd prefer to be eating my cooking tonight. Terry worked late.
It was a crispy Buffalo chicken thigh dinner (a few wings on the side, too, as I know Andy eats!), with blue cheese dressing to tame the heat, sauteed asparagus, corn on the cob (finished with butter and smoked paprika), and oven fries. Happy plates, mouths and tummies all around. Plus, Andy does a fine job cleaning the kitchen!
