Poached Eggs with Fresh Herbs and Black Pepper: A Simple and Elegant Breakfast

Fill a medium saucepan with water, about 3 inches deep. Bring the water to a gentle simmer over medium heat.
Add the white vinegar (optional) to help the eggs hold their shape during poaching.
Poach the Eggs:

Crack each egg into a small bowl or cup.
Gently slide one egg at a time into the simmering water, being careful not to let them touch.
Poach the eggs for about 3-4 minutes for soft, runny yolks, or 5-6 minutes for firmer yolks.
Remove the eggs with a slotted spoon and drain on a paper towel.
Prepare the Herbs and Seasoning:

While the eggs are poaching, finely chop your chosen fresh herbs.
Once the eggs are ready, season them with salt, freshly cracked black pepper, and a sprinkle of the fresh herbs.
Serve:

Place the poached eggs on a plate or toast. Drizzle with olive oil or melted butter for extra richness if desired.
Garnish with more fresh herbs and black pepper to taste.
Enjoy:

Serve immediately with a side of toast, avocado, or a light salad for a complete meal.
Serving and Storage Tips