Poached Egg

The open-faced French sandwich known as a tartine takes well to an endless array of toppings. Here, we slather toasted bread with pesto, then layer on arugula, prosciutto and a…

Poaching eggs is a technique even skilled cooks avoid, because frankly, frying them is a lot easier to manage. There’s no swirling the water, willing whites to coagulate or crossing…