My favorite breakfast is poached eggs on toast, very simple but when done well delicious. The problem I have is I'm terrible at making it and it's disappointing so I rarely do it. When I was in a boujie coffee house in London, as a treat and knowing it would be done expertly, I ordered poached eggs on toast and it arrived looking almost perfect. I rhetorically asked "how do they do that?" making a mental comparison with my crappy efforts and my dining companions raised an eyebrow like I was an idiot and said, together, "cling film". As it turns out I am apparently the last person in the developed world to not know that everyone makes poached eggs using cling film (saran wrap). Obviously I don't need to explain it because everyone (except me) knows how to do it. And yes it works brilliantly well and you don't need to wash the pan up either. Which leads us to a very important breakfast question: Why don't the French have two eggs for breakfast? Because, in France one egg is an oeuf.
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