Take some eggs.
I poached them in this Bain Marie / skillet.
More surface area.
Kept "basting" the eggs with the water.
Which could also be infused with spices!
Poured off the water -
Instead of scooped out the eggs.
I actually picked them up with tongs.
Don't eat the crusty parts - in between the eggs.
Then "plated" the poached egg goodness,
and served with dill-infused butter.
Melted butter with dill and garlic and onion.
And a bit of Celtic Sea Salt.
It was yummy!
And easy to make.
Happy 11.11.11 Day!