"Ducks" and eggs

Another time, perhaps when I'm functioning on more than three hours of broken night time sleep, I will blog the recipe for these organic mash veggie "ducks". But I have to skite a little here about my poached eggs. I seem to have discovered the perfect cooking technique for me, but it works every time! And it's so easy. I know everyone has their own take on poaching (swirling water, vinegar, lid.....) but here is my super simple method.

Take a small saucepan and fill it 1/3 with water. Bring to the boil with the heat on max and break up to four eggs in- no more. Do this as quickly and gently as possible so that they cook evenly. Place a snug fitting lid on top and leave heat on max. As soon as the water bubbles over and froths out of the lid, remove the pan from heat. Leave for one minute or so for perfect soft poached eggs (about as long as it takes to butter toast and assemble cutlery). Leave for two minutes for hard poached. You actually can't go wrong with this- they form perfect shapes! Remove from the water with a slotted spoon and hover over a paper or tea towel until they're not dripping and then place onto toast. Poached eggs are Jonno's egg du jour- he likes them soft so he can dip toast soldiers in the yoke and carve out the white. Emme also loved them.