What I Am is Tired of Jam

I recently read "Bread and Jam for Frances" to my kindergarten class, and I realized that I have fallen in love with the poached egg. There is nothing better, in my mind, than a poached egg. Or as Father Badger says, "I should like to think there is nothing quite as nice as a poached egg for breakfast." However, I'm pretty sure I use to sing the same song as Frances:

I do not like the way you slide,
I do not like your soft inside.
I do not like you lots of ways,
And I could go for many days,
Without eggs.

Last night I had the best serving of poached eggs. I got the recipe from orangette.blogspot.com, and was intrigued by the idea of more servings of poached eggs.

Simply put, here is my adapted version of "Bread and Poached Eggs for Angela:"

• 2 eggs, poached

• 1 cup yogurt

• 1 clove garlic

• 1/8 tbsp of butter

• 6 sage leaves

• 1/2 tsp crushed red pepper flakes

• salt

• pepper

Melt the butter in a saucepan, adding the sage leaves and crushed red pepper flakes. Let simmer for a few minutes, and then turn off heat to prevent scorching.

Heat a skillet pan with water, until small bubbles appear at the bottom of the skillet. Do not boil the water. Add 1 tbsp of white vinegar to the water. Crack an egg into a soup ladle, or a cup. Submerge the ladle or cup into the skillet of hot water, slowly releasing the egg from the ladle to the pan of water. Let the egg cook for 2-4 minutes, until egg whites are formed. Remove from skillet with a spatula, and place in a bowl of hot (but not boiling) water. This will remove the vinegar.

Mince the garlic, and add to the cup of yogurt. Put the yogurt as a base in a bowl. Place the poached eggs on top. Pour the sage butter over the eggs. This is so good with a nice slice of bread. Amazing, really. If Frances had this, she'd quickly change her tune.