Finally got back to Cooking

Using page 118-119 of Julia Julia's "Mastering the Art of French Cooking" I made Poached Eggs on Canapes with Cheese Fondue Sauce.  The sauce is amazing and should be used with many dishes (broccoli).
I cooked the poached eggs using her "short-cut" I learned from watching her "The Way to Cook" DVD.  Simply pierce the large end of the whole egg with a pin (use a stick pin not a needle), place in boiling water for 10 seconds and break into water (with 2 tbsp vinegar) for 4 minutes, remove with a slotted spoon to cold water to stop the cooking and remove the vinegar.  You can refrigerate the poached eggs for future use reheating them by placing in boiling water with a slotted spoon for 1 minute.

I opted to also make to make broiled steak for the boys! Turkey should be done around 2pm!