Pictured: 2 poached eggs and a fresh veggie mix of cherry tomatoes, a mild banana pepper, and lemon basil. Basil or lemon basil really compliments eggs and tomato dishes well!
Here's how I poached the egg:
First, I have an egg out of its shell and waiting in a bowl. Then fill a wide sauce pan with an inch of water, 2 teaspoons of white vinegar, and 1 teaspoon of salt. Next, heat the water until just before it starts to boil. Once at that point, stir the water and start a whirl pool in the pot. Once you have a smooth, but strong current, stop stirring. Immediately take the egg you have set aside and pour it in the center of the whirl pool. Pouring it in the center allows the whirl pool to keep all of the egg in one place. Turn off the heat, cover the pot and let it sit for 5 minutes. Don't peak or move the egg around or you'll ruin it. After 5 minutes is up, scoop it with a slotted spoon and there you have it!