Boiling eggs is easier. But Poaching eggs is almost as easy, while giving an incredibly beautiful work of art.
Use a slightly thicker bread as the base. Butter it well. Your excuse is that it will hold the egg in place. The reason is that butter makes everything better.
Get water to a boil. Reduce the heat. There should be no bubbling action when you immerse the egg. Crack an egg into a small dish. Pour in the egg.
You can only do one egg at a time.
Three minutes later remove the egg using a spoon that will allow the water to drain out.
In the water you will find some white threads. Don’t worry. You can use the same water for the next egg as well.
Sprinkle seasoning of your choice.
A well poached egg will have a slightly runny yolk. But it should have thickened enough that it does not drip out of the bread.