Poached Egg on a Bed of Arugula & Pea Shoots and Crostini

Poached eggs are wonderful. They are made without oil, butter or milk. This is great for people watching every calorie or who are trying to cut back on fat. I love a beautifully made poached egg, it's just perfection. With a little practice you can master the art of making a poached egg. It really isn't difficult even if you don't own a poaching tray. I had a poaching tray at some point when I purchased my first set of good pots and pans, but after moving twice I honestly have no clue where it has gone. No problem though, making poached eggs in a pot of simmering water is super easy. You will agree with me on this, the clean up is a breeze, it's the least messy egg dish to prepare I can think of!

INGREDIENTS

- 1 egg
- 1 tsp vinegar
- 3 slices of baguette
- tsp olive oil
- few pieces of arugula
- handful of pea shoots

DIRECTIONS

1. Bring a saucepan of water to a boil and reduce to medium-low heat
2. Add vinegar to the water
3. Crack one egg at a time into a cup or small bowl and gently pour the whole egg into the pot of water on medium heat
4. Set the timer for 3 minutes for soft eggs, 4 minutes for medium and 5 minutes for firm eggs
5. Take your baguette slices and drizzle some olive oil over the bread
6. Broil the bread slices in the oven or in a toaster oven to brown the bread,
7. Using a slotted spoon remove the eggs from the pot and place in a bowl or directly onto the ham if you're ready to assemble

* adding vinegar to the water isn't necessary but it will help the proteins in the egg white to bind and help with the poaching