Poached eggs were one of my Grandma in Cincinnati's favorites. She had the cutest little pan to prepare the delicacy perfect every time. I'd often enjoyed the treat for breakfast when I stayed over night with her. I particularly loved how she'd serve it, on Italian bread with a teaspoon of virgin olive oil drizzled over the top. In the summer, a glass of fresh squeezed orange juice would stand close by, in the winter a half grapefruit that I'd pile with sugar. After we'd finish breakfast she'd warm milk and add about a 1/4 cup coffee to flavor the milk. I'd add a teaspoon of sugar to the milk-coffee mixture. We'd sit together chatting for a time, generally about cooking, sewing and the rumble of the trains as they passed next to her house.