6OuncesoatmealBowl of oatmeal made by your favorite method (keep warm)
POACHING THE EGGS
1-2 Tablespoonswhite vinegar
1egg
½Teaspoonsaltpepper if desired
PUTTING IT ALL TOGETHER
1Tablespoonhot pepper jelly
Instructions
Make a bowl of oatmeal using your favorite method (can be instant or steel cut oats or any kind you like). The nutrition analysis here is for steel cut oats. Keep it warm on a back burner while poaching egg.
6 Ounces oatmeal
Add a splash (1-2 tablespoons) of white distilled vinegar to a medium size pot of water and turn up to medium-high heat
1-2 Tablespoons white vinegar
Keep an eye on the water because one of the most important steps of getting a perfect poached egg is to have the water at the right temperature when you add the egg. It should NOT be boiling. It should be at the stage where you can see bubbles starting to form on the bottom of the pot, but they are not breaking the surface. If the water is boiling when you add the egg, the white part will fly all over the pot and not come together in a pretty, succinct little egg.
1 egg
Break your egg(s) into a small bowl or cup
When you see the small bubbles starting to form in the pot, turn it to medium to maintain that temperature. Using a spoon, start to swirl the water in the pot in a clockwise direction to form a sort of a swirling eddy. This "eddy" will help to keep the white part of the egg close to the yolk as it forces the white to wrap around the center yolk until everything solidifies a bit.
Gently pour the egg from the cup into the center of the swirling water. Don't hold the egg up high and pour it in; get it as close to the water as possible and ease it in.Sit back and watch. It takes about 3 minutes
Remove the egg with a slotted spoon and leave it to drain on a paper towel until ready to use.
To serve: Place egg on top of warm oatmeal, slit yolk open with a knife and swirl in hot pepper jelly to taste. Add more jelly if you like your breakfast sweeter and then enjoy some wonderful, nutritious comfort food on a cold morning.