Strictly speaking, those eggs done in a ramekin (plastic or other) are coddled rather than poached but as I use one of those pans myself and refer to the eggs as poached, I'll let you off :-)

Poached should be in the water itself and the easiest way I find is to half fill a cup with hot water, crack an egg into it then, and this is important, pierce the yolk and cover the cup (I use a saucer) before microwaving it for about a minute. If the egg doesn't look quite done just do it for another few seconds until it is right. Strain the water off using a slotted spoon and serve.

If Denise can have fish, Al, you can also poach fish. Haddock and and smoked haddock are particularly good simmered gently in water or milk for 5-10 minutes depending on size.