The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.

So for this quick and easy weekday meal, I serve them with a bed of arugula, a scoop of ricotta cheese — one of the most overlooked cheeses in the dairy case (it’s good for more than just lasagna and stuffed shells!) — and a bit of buttered multigrain toast. It’s simple. It’s filling. And it could be breakfast, lunch or dinner.