Sometimes the simplest things are best. Poaching is one of my favourite ways of cooking eggs, but it can be a bit hit-and-miss. I've tried various gadgets for poaching eggs, but have reverted to just dropping them into a pan of gently boiling water. For me, the key to getting a nice, neat poached egg is having the water boiling just enough but not too vigorously. Today they came out just perfectly and were great on a couple of slices of malty brown toast.
I was out early evening, so I made up some quick sausage and pepper pasta sauce before I left that was quick to heat up with some pappadelle when I got in.
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