Corned beef hash, poached eggs, cheese made by a friend. 

I’ve gotten some compliments on my poached eggs, so here is my methodology: 
- use a large pan, so you have a lot of surface area to work with and can cook more eggs at once. 
- use only about 2-2.5 inches of water - less water means that all parts of the water have a more consistent temperature.
- salt the water and bring it between a simmer and a boil - there should be bubbles in the water but no vigorous activity.
- don’t bother with vinegar, I don’t think that it helps much with coagulating the albumen/whites. if the eggs are fresh, things will work fine.
- cook 3-4 minutes, or until white is solid but tender and yolk is heated through but still liquid.
- remove/drain with slotted spoon.  

I won’t lie, added a bunch of sriracha after this pic was taken.