So, I have at last discovered poached eggs. For the first time ever last weekend in Hardware Lane, in one of approximately 3 cafes that were open on a Sunday, I tried Eggs Benedict. (Just in time for my discovery of the masterful delivery of Benedict Cumberbatch's Sherlock . Well, really I should say Steven Moffat and Mark Gatiss, but Cumberbatch does pull it off in such a way. As does Martin Freeman, as Watson.)
We had spinach in the garden, and hollandaise in the fridge, and I obtained some muffins.
My problem with poaching eggs has been that they go to the bottom, get stuck, and then the yolk breaks and leaks all the way to the plate! But apparently I wasn't using enough water.
Practice will make perfect.