Instructions: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup. Holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft.

Using a slotted spoon, scoop out eggs onto warmed plates. If necessary, gently pat dry with paper towels. Season with salt and pepper.

Spoon several spoonfuls Choron Sauce over eggs and decorate with parsley and green onions. Serve with Grit Cakes.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.