Poached Egg on Root Hash


Bring 3-4 inches of water to a boil in a small saucepot.
Lower heat to simmer.
Add one or two teaspoons of vinegar to the water.
Crack an egg into a small cup first and then gently drop the egg into the water.
Cook eggs 3-7 minutes depending on how runny or firm you like your egg.
Remove egg with a slotted spoon and drip dry.
Lay on top of Root Hash and season with sea salt and black pepper.