Breakfast, Interrupted

This marvelous Russian egg cup was given to me recently by a good friend. It reminded me of the first time I ever had a poached egg, which was many years ago with a different friend in France. This friend, being a bit of an epicurean, initiated me into the proper way to eat a poached egg. First, you break the tip of the shell and eat just a tiny bit of the egg white. Then, you sprinkle a little salt and generously apply the best butter you can find. Take a bite, and wonderfully, repeat with the salt and the butter after each bite until you finish the egg (which is always much too soon in my opinion.) At any rate, I have adored poached eggs with lots of butter ever since. There is some concern about heightened cholesterol, but I figure if I have a little red wine at night, well, that should take care of that...I hope...