Use a shallow pan and circular cookie cutters to make round, flat, poached eggs, perfect for elegant eggs florentine or a creative breakfast bruschetta.
1. Fill a wide, shallow pan with a 1⁄2 inch of water. Turn the heat to low and bring to a gentle simmer. Add a splash of white vinegar (this will help the eggs hold their shape).
2. Drop some round metal cookie cutters or tart rings into the pan. The ideal size is 4-inches in diameter.
3. Crack the eggs into individual small cups, pour them into the rings and cook for 2 minutes. The egg white may spread out underneath the ring’s edge.
4. Using tongs, gently remove the cookie cutters. Flip each egg over with a slotted spoon and cook for 1 more minute. Serve on toast over a slice of prosciutto or with steamed asparagus and Parmigiano.