The first time I’d poached an egg? Or at least the first time in a decade.
Tried the vinegar and whirlpool tricks: 3″ of water, a few tsp white vinegar, brought to a light simmer, stirred into a whirlpool, egg eased from a cup (pre-cracked) into the center of the vortex (seemed to help keep the white in the middle with it), then left alone for 3-4 minutes.
With great rye bread, chives/thyme/parsley from the window box, blood oranges, bacon.
Now back to work.
Edit: Poached another the next morning, on spinach, chick peas, sun-dried tomatoes, with olive oil / lemon juice /
cumin dressing. Excellent: