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#anovafoodnerd customer video of the day! Johanness from Los Angeles stepped up her sous vide breakfast game with this delicate cloud of creamy poached perfection. She dropped this glorious golden nugget into a warm bath of 143ºF / 61.7ºC water with the shell on and let it bounce around for 13 minutes, then took it out of the pot to crack the egg for a simmering hot minute-long poach. For the foundation of this toasty tower, Jo paved her plate with homemade sourdough, then layered on sautéed gre