Poached egg and Artichoke salad

Poached eggs has to be my second favorite way to have eggs - my first being fried over medium. Poached eggs, when done correctly, are positively divine. I find bringing salted water to a boil, with a splash of vinegar helps to prevent the egg white from separating from the yolk in the cooking process. I also swirl a large spoon to make a whirl pool in the boiling water before (Gently) dropping an egg in the water. Continue to swirl the water to keep the egg whites nicely tight together. Once the whites are set, strain the eggs on a paper towel.

To assemble I used a small jar of marinated artichoke hearts, sliced cherry tomatoes, and two pieces of crumbled bacon. Low carb, low calorie, fully satisfying meal for brunch.