Poached Eggs with Gouda on Toast

Fill a fry/sauté pan approximately 1 1/2-2″ deep with water. Add salt and vinegar to poaching water. (Note: Salt and vinegar amounts are approximates and based on 4 cups of water. Adjust aAccordingly.)

Bring water to a low boil over medium-high heat, and reduce heat to barely a simmer. (If you like to measure things, 180-190°F would be perfect temperature.)

Crack eggs into individual bowls/saucers. Gently slide eggs one at a time into the poaching water. Using a spoon, gently nudge the egg whites toward center of yolk. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firmer-set yolk.

With a spoon, remove eggs one at a time and drain on a plate lined with paper towels.

Using one half of toasted English Muffin, add a little of the shredded cheese, then the poached egg, and top with a little more cheese. Season with a pinch of dill, salt and pepper.