So, D. recently picked up this egg poaching pan, because we’d been talking about eggs benedict and poaching eggs. I had one previously, a hand-me-down from my parents… I remember eating poached eggs on toast, cooked in that very pan. Actually (I just remembered), my dad made a metal plate to cover one of the openings where the egg cup had been lost. Dad is always good with stuff like that. 
Anyway, that pan got purged in the move out here… I think we figured if we really wanted an egg poaching pan later, we could always find another one, and besides, another egg cup had been lost since. Which made using that one particularly steamy and potentially hazardous. Anyway, two years later, it was time for another pan.
We’re going to try Eggs Benedict this evening… We shall see how it goes. I think this is one of those dishes that is a bit more tricky than it looks. All the same, we have a dozen eggs, so there’s backup if we need ‘em. Worst case scenario = scrambled eggs and ham. 
