Poached eggs with Parmesan & tomato BÉCHAMEL

In the small to medium sauce pan, bring 2-3 inches of tap water to a rolling simmer with the vinegar and generous pinch of salt. Crack an egg into the ramekin or small bowl, and gently submerge the egg into the simmering water (it can be helpful to submerge part of the ramekin or small bowl, so that the egg floats away like Jack in Titanic). With the slotted spoon, wrap the egg white around the egg yolk by moving the spoon in a circular motion around the egg yolk. Repeat for the remaining eggs. Poach for four minutes. Remove each egg using the slotted spoon (allow any excess poaching liquid to drain off the spoon), and place the eggs in the small bowl of ice water. The eggs may be made several hours in advance; simply place the bowl into the fridge.

In the small saucepan, melt the butter of medium low heat. Then, sprinkle on the flour, stirring constantly. Cook, stirring constantly, for 2-3 minutes, to cook the flour. Off heat, add the boiling milk at once, and stir to combine. Bring the mixture to a rolling simmer, stirring constantly until the béchamel has thickened. (The sauce should nicely coat the back of the spoon.) Off heat, add 2-3 tbsp of tomato paste (to taste), and the parmesan. Stir to combine. Season to taste with salt, pepper, and white wine vinegar.

Reheat the poached eggs by placing them in a warm water bath for 3-5 minutes. For example, you could drain the ice water, and fill the bowl with hot water from a kettle (around 100 to 150 degrees). Or, you could return the eggs to the saucepan, cover with water, and bring to a very low simmer.

Place 1-2 poached eggs on the plate, and cover with the béchamel. Or, get fancy and spread the béchamel on the plate, and the poached eggs on top. It’s up to you. Garnish with the optional herbs, and sop up with the optional toasty bread.