1. Fill the bottom portion of an egg poacher with about ½ inch of water.
  2. Place the egg cups into their cups.
  3. Bring the water to a boil with the poacher lid closed until steam forms and it boils.
  4. Once the water boils and steam rises, remove the lid. Crack the eggs into the poacher cups. Place the lid back on the poacher.
  5. Cook the eggs until they are solid, about 5 minutes for soft boiled and 10 minutes for hard boiled.
  6. Remove the eggs from the poacher with a spoon or spatula and place them in a bowl or on a plate.
  7. Drizzle the eggs with olive oil.
  8. Salt and pepper to taste.
  9. Serve.