Gluten-Free Poached Eggs

Ingredients:

4 large eggs
1 tablespoon white vinegar (gluten-free)
Salt and pepper to taste
Gluten-free English muffins or bread (for serving)
Butter (optional, for spreading on the bread)
Fresh chives or parsley for garnish (optional)

Instructions:

Fill a large, shallow saucepan with water until it's about two-thirds full. Add the gluten-free white vinegar to the water and bring it to a gentle simmer over medium-low heat.

While the water is heating, crack each egg into a small cup or ramekin, being careful not to break the yolks.

Once the water is simmering, use a spoon to create a gentle whirlpool by stirring the water in one direction. This will help the eggs keep their shape when poaching.

Carefully slide one of the eggs from the cup or ramekin into the simmering water, allowing the swirling water to envelop the egg white. Poach the egg for about 2-3 minutes for soft-poached eggs or longer for firmer yolks.

While the first egg is poaching, you can start toasting your gluten-free English muffins or bread. If desired, spread a bit of butter on them.

Use a slotted spoon to remove the poached egg from the water, allowing any excess water to drain off.

Place the poached egg on top of one half of the toasted gluten-free bread or English muffin.

Repeat the poaching process with the remaining eggs.

Season the poached eggs with salt and pepper to taste.

Optionally, garnish with fresh chives or parsley for added flavor and presentation.

Serve your gluten-free poached eggs immediately for a classic and delicious breakfast or brunch option.