poached eggs on toast.

Here’s a simple, classic Poached Eggs on Toast 🍳🍞
(Perfect for breakfast, brunch, or a light meal)

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Poached Eggs on Toast

Ingredients

• 2 large eggs

• 2 slices bread (sourdough, whole wheat, or white)

• Water

• 1 tsp white vinegar (optional, helps eggs hold shape)

• Salt & black pepper, to taste

• Optional toppings: butter, avocado, sautéed spinach, hollandaise, or chives

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Instructions

1. Toast the bread
   Toast bread to your liking. Butter if desired.

2. Heat water
   Fill a saucepan with about 3 inches of water. Bring to a gentle simmer (not a rolling boil). Add vinegar if using.

3. Poach eggs
   Crack each egg into a small bowl. Gently slide into the water.
   Cook 3–4 minutes for a runny yolk, 4–5 minutes for firmer.

4. Remove eggs
   Lift out with a slotted spoon and drain briefly on a paper towel.

5. Assemble
   Place eggs on toast. Season with salt and pepper.

6. Add toppings if you like and serve immediately.

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Tips

• Use the freshest eggs for best shape.

• Keep water gently simmering, not boiling.

• Poach eggs one at a time for best results.

Would you like an avocado toast version, eggs Benedict style, or beginner-friendly method next?