This is surprisingly good, and fast. Only one tricky part–the cooking liquid is opaque, so you may have to lift up an egg or two with a slotted spoon to check for doneness. Serve with bread. I like to crack each egg into a ramekin or small cup before slipping it into the poaching liquid, but you can just crack them directly into the liquid.
4 c chicken or vegetable broth
2 c milk, half and half, cream, or a combination
4 scallions, thinly sliced
chopped fresh herb–cilantro, basil, dill, saltwort… or a combination
salt and pepper, to taste
hot sauce, for serving, optional (but tasty!)
1. Put broth and milk in a large skillet over medium heat. Bring to a very gentle simmer.
2. Meanwhile, put the chopped scallions and herbs into serving bowls. Set aside.
3. When the water is at its gentle simmer, add the eggs. Poach for about 4 or 5 minutes, or less, depending on how you like your eggs poached.
4. To serve, gently lift each egg out of the poaching liquid and onto the scallion/herb mixture in each bowl. Ladle broth over. Sprinkle with salt and pepper. Serve with hot sauce on the side, if using.