Roasted Root Vegetables with Poached Eggs and Hollandaise (Part II)

So here's part two in this big ol' recipe! I break this one up because technically it's three different recipes that could be used separately! Pair the roasted root vegetables with a pork chop at dinner or drizzle the hollandaise over your eggs benedict at brunch.. Or, put a poached egg on your lunchtime cheeseburger. I know, I know.. I haven't tried it either. But apparently, it's to die for.
Let's get the image out of our minds though and just poach an egg.

Now, there are many variations on how to do this, each one that at least someone swears by. I think the sandwich baggie one looks interesting.. I might try it but I hate to cook in plastic.. Anyway, here's the way I do it:

You'll need -

An Egg or two
1 tablespoon of White Vinegar
1 teaspoon Salt

1. Fill a large saucepan with about 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and salt, and keep the water at a gentle simmer.
2. Now here's my big tip.. I did this accidently once and now I see that everyone's been doing it for years! I'm so behind the times.. Stir the water so that it's turning slowly. This will help the egg white fold around the yolk. Just don't make it an aquatic tornado.
   
3. Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.

Here's a video with some extra tips for ya!