poached egg sandwich (opened Faced)
2 ounces goat cheese softened at room temperature
2 English muffins split, and toasted
1 to mato cored, and cut into 4 thick slices
1 small garlic clove tip cut off
2 tablespoons distilled white vinegar
4 large eggs
Arugula for topping
Salt and pepper lightly
Split and toast English muffins according to package directions and rub the cut sides with the garlic clove while still warm. Spread softened goat cheese evenly on top of the English muffins. Add tomato slices on top and season with salt and pepper. Add arugula on top.
In a skillet, fill it almost to the rim with water. Add vinegar and 1 teaspoon salt and bring to a rapid rolling boil. Meanwhile, crack eggs into 2 teacups (2 eggs in each), making sure not to pop the yolks. Reduce water to a simmer. Immediately lower rims of teacups into water and gently tip eggs into skillet simultaneously. Turn off the heat right away, cover with a lid, and poach eggs for about 3½-4 minutes.
Using a slotted spoon, work quickly to gently lift eggs one at a time from the water, and let drain by tapping the bottom of the slotted spoon on a paper towel lined plate before laying them on top of each English muffin. Season eggs with salt and pepper to taste and serve immediately.