Subtle House's Cookbook

1) In the smallest pot, bring water to a roiling boil over the highest heat the pot will tolerate (front left burner on 5).
2) Gently lower in cold eggs. Set a timer for 8 minutes (soft-boiled with runny yolks and potentially slightly underdone whites), 10 minutes (medium-boiled with cooked but soft yolks and firm whites), or 12 minutes (hard-boiled with fully cooked yolks and whites). These times are for large eggs; decrease by 1 minute for medium eggs or increase by 1 minute for jumbo eggs.
3) Once big bubbles start to appear in the water again, lower the heat to the point where it keeps simmering but doesn't boil (around 2.5 or 3).
4) Prepare a bowl of ice water.
5) When the timer goes off, move the eggs to the ice water. Set a timer for 3 minutes.
6) Peel and serve with salt and pepper.

3 eggs
0.5 tsp mild miso paste
2 thin slices ham, diced
1 Tbsp Earth balance or oil

If you're making toast, start it toasting before doing anything else.

Whisk the eggs. In a separate bowl, mix the miso paste with a bit of whisked egg to make a thick liquid. Coat the diced ham in the egg-miso mixture.

In medium pan over medium-low heat, melt Earth Balance or heat oil. Pour in eggs and cook for about 30 seconds or until there is a solid bottom layer (there should still be some liquid egg on top of it). Scatter the miso ham over the omelette and continue cooking until the egg is almost all cooked. Roll up the omelette. Eat immediately.

Note: Quantities below are for two servings. Multiply as necessary.

Note: If you're just making one or two poached eggs, you can always try microwaving them one at a time.

Note: You can make the eggs ahead of time, transfer them to a bowl of cold water, and store them in the fridge for up to two days. Before serving, transfer them to hot (not boiling) water and simmer them for about 1 minute to heat them through.

Note: To strain the eggs before poaching, place the strainer over a bowl or the sink, gently crack one egg into it, swirl it to strain off the most liquid part of the white, and transfer the strained egg into a clean bowl. Repeat with the remaining eggs, transferring each egg into its own bowl. When you're done, rinse the strainer thoroughly.

Ingredients

4 eggs, strained
4 small pieces of bread, or 2 large pieces of bread cut in half, or 2 English muffins split in half
For eggs Florentine: 1 box baby spinach
For eggs Benedict: 4 slices fully cooked ham

Sauce
1 egg yolk
3 Tbsp almond milk
0.5 tsp lemon juice (fresh is best)
0.125 tsp mustard powder
0.5 oz margarine

Equipment

Several small bowls
Toaster or toaster oven
Oven
Double boiler
Whisk
Measuring spoons
Scale
Medium pot
Fine-mesh strainer
Slotted spoon
For eggs Florentine: large nonstick frying pan and wooden spoon

Instructions

0) Mise en place. Gather your ingredients and tools. Set the oven to 200F, put two plates in it to warm up, and turn the oven off after 1 minute of heating (don't wait for it to reach 200F, just turn it off). Fill the medium-size pot with water and heat until columns of small bubbles just start to come up from the bottom, and adjust heat to keep it at that stage; it should not be boiling or even quite simmering. Strain the eggs for poaching and separate the egg for the sauce. Put an inch of water in the bottom half of the double boiler, and in the top half, whisk together all the sauce ingredients except the margarine.

0.5) Cook the spinach. If you're making eggs Florentine, stir the spinach in the frying pan over medium heat until wilted. Remove from heat. Separate the spinach into four mounds and cover the pan to keep the spinach warm.

1) Make the sauce and the toast. Heat the double boiler over medium-low heat. Whisk the sauce frequently for 5 minutes. Put the bread in the toaster or toaster oven to toast on medium; while it toasts, continue whisking the sauce until it thickens, about another 5 minutes. Turn the heat under the pot to the lowest possible setting and whisk in the margarine. Keep warm over low heat, whisking occasionally, until everything else is ready.

When the toast is done, move it to the plates in the warm oven. If making eggs Benedict, put a slice of ham on each piece of toast and leave it in the oven to warm up.

2) Make the eggs. Pour one strained egg into the clean strainer. Lower the strainer into the simmering water and swirl a bit to gently detach the egg from the strainer. Slowly tip the egg into the water, gently folding the white over the yolk as it begins to cook. Repeat with the other eggs. Cook the eggs for 3 to 3.5 minutes, using a slotted spoon to gently turn the eggs and move them around so they cook evenly. (See this video for technique tips.) Don't forget to keep whisking the sauce occasionally while the eggs cook.

3) Plate and serve. When the eggs are done, remove the plates from the oven. If making eggs Florentine, put a mound of spinach on each piece of toast and flatten it slightly to make a good platform for the egg. Remove each egg from the water with the strainer, drain the water off, and place it on top of the spinach or ham. Spoon sauce over the eggs. Eat immediately. Don't bother saving any leftover sauce; it can't really be reheated.

Sources:
http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html
http://www.food.com/recipe/dairy-free-hollandaise-sauce-488614