Must haves: Eggs in a pod

I looove poached eggs. Deciding between Eggs Benedict and French toast at brunch is sometimes the hardest decision I make on a weekend, and the reason I almost always swing savoury is that I've never been able to make the eggs well at home. I know about swirling the water in the pan, I know about adding vinegar to the water, but they always fall apart in the pan and they're over or under cooked.

This past weekend, in beautiful Concord, Mass, I discovered a solution, and it works! The Poach Pod! Will I ever brunch out again?*


(I also found a recipe for EB Bread Pudding - yuk!)

* You know that I will ...