Meanwhile, poach the eggs. In a small saucepan, bring an inch a half of salted water to boil. Reduce heat to simmer. Bubbles should break the surface of the water but the water should not be a rolling boil. Gently crack the eggs, one by one, and slip them into the water, taking care not to break the yolks. Reduce heat to low and cook the eggs until the whites are set, about 3-5 minutes. Lift each egg out with a slotted spoon and place on a paper towel to drain.