I love brunch. I love brunch more then I love most meals. I’m not sure why, it may have something to do with the fact that mimosas are practically a requirement, unless you are more of a Bloody Mary person (which I totally respect), or it could be that it is a meal that is designed to be lingered over which chatting about everything and nothing.
As much as I love to go out for brunch I also love staying home and making it myself, mostly due to the fact that pants are not required for brunching at home. Now occasionally I get fancy and make waffles or Aebleskivers, but my go to is poached eggs on English muffins, generally with some sort of pork product underneath it, I highly recommend keeping bacon in the freezer for such situations.
I find most people thing poaching an egg is complicated, they buy all sorts of contraptions to help them do it, but I have developed a full-proof method for doing so that I promise anyone can do. Start with a medium pot of water and put it on medium high heat. When tiny bubbles start to form on the sides of the pot get a 1 cup measuring cup and crack your first egg into it, then lower the measuring cup into pot just enough to get some water in the cup and swirl it around for a few seconds, the hot water will sort of seal the whites around the yolk. Then quickly pour the egg from the cup into the water and repete the process with your other eggs (I put about three in a pot at a time).
Now I like my eggs with the yolk warm but still runny, which on my stove is about 3 minutes, you will have to play with your stove to get the timing right.
Remove them carefully with a slotted spoon and make sure to give them a few gentle shakes to get the excess water off before topping off your toasted muffin and bacon stack with them. I quick squeeze of lemon and a sprinkle of cheese (use whatever you have lying around) and brunch is served!