Poached Eggs with Sage on Baked Rice with Basil

I taught my husband how to poach eggs today! Poached eggs are a healthier alternative to fried eggs, and topping the eggs with some fresh herbs (I used sage today) gives them a more aromatic flavour. This recipe is perfect for kids and adults alike! 

Poached eggs with sage on baked rice with basil for baby 

Ingredients

For the poached eggs:

2 eggs
Water
Vinegar  (I used ordinary white vinegar.) 
Sage leaves 
Pepper

For the baked rice:
1 cup brown rice
Fresh basil leaves

1. On a pot (a shallow and wide pot works best) of boiling water, add a spoonful of white vinegar, and let water-vinegar mixture simmer together for a few seconds. 
2. Before putting in your egg, slowly spin the boiling water-vinegar mixture into a whirlpool. 
3. Crack the egg sonto a deep soup laddle, then slowly submerge the ladle into the boiling water with vinegar whirlpool. 
4. Wait for around 2-4 minutes until the egg is cooked. You'll know that the egg is cooked as the white is set and the yolk begins to thicken. Carefully take your egg out of the pot, then set aside. For best results, only poach eggs one at a time. 
5. Grease your muffin tins, then layer your cooked rice and basil. Put your poached eggs on top of the cooked rice. Sprinkle some pepper and put on some fresh sage leaves. 
6. Bake at 200 degrees celsius for around 5 minutes.