This was my first time poaching an egg and though it wasn't without it's faults, the end result was fairly satisfactory.
The salad consisted of:
turkey bacon, cherry tomatoes, feta cheese, cucumbers and chicken (from last night's dinner) and of course, a poached egg.
The dressing is simply: olive oil, red wine vinegar and s&p.
The egg poaching process was far easier than I imagined. First crack 3 eggs into 3 separate prep bowls. Fill a straight-sided saute pan with 2 inches of water. Warm the water over medium heat until small bubbles form on bottom and sides of the pan. Once a few bubbles break the surface of the water (a gentle simmer?), very gingerly pour the eggs into the water. Let them sit undisturbed for 3-4 minutes until whites are fully cooked and yolk is still runny. Gently release the egg from the bottom of the pan with a spatula. Remove the egg with a slotted spoon and shimmy it onto whatever you're serving it with. If the yolk is extra runny it can be used as part of the dressing for the salad...yuuum :)