I've come to love poached eggs. Actually, I always have. My mother would poach them with some vegetables for dinner quite often. She made ciambotta, which is kind of an Italian vegetable stew. Basically, it's some peppers, eggplants and zucchini, simmered in a light tomato sauce with some onions and garlic. Then she'd make little indentations in the pan, between the vegetables, where she'd crack the eggs. Then cover the pan and let the eggs poach in the steam from the sauce. A little grated parmigiano and a fresh bastone. Oh boy, do I miss her and her cooking.