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Set a rack in the upper half of the oven and heat the broiler to high. On the stovetop, heat a 10-inch, straight-sided, ovenproof skillet over medium heat, and once it’s hot, add the oil and garlic.
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Place two to three inches of water in your saucepan or skillet. Turn the heat up; and bring the heat up to a boil. Add one to two teaspoons of white vinegar, as well as a teaspoon of kosher salt.
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In a food processor, pulse the baguette pieces until coarse crumbs form. In a medium skillet, toast the crumbs over moderate heat, stirring occasionally, until golden, 8 minutes.
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Preheat the broiler to medium-high. To poach the eggs, put a medium saucepan over medium-high heat. Add 6 cups water,1 tablespoon salt, and the vinegar. Bring to a simmer. In a small bowl, mix ...
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