🍳 Poached Eggs on Toast
A simple, elegant breakfast that’s creamy, satisfying, and full of protein.
🛒 Ingredients (Serves 1–2)
-
2 large eggs
-
2 slices of bread (whole-grain, sourdough, or your choice)
-
1 tablespoon vinegar (optional, helps egg whites set)
-
Salt & pepper to taste
-
Butter or olive oil for the toast
-
Optional toppings: avocado, smoked salmon, cherry tomatoes, fresh herbs
👩🍳 Instructions
1️⃣ Toast the Bread
Lightly butter or drizzle olive oil on your bread and toast until golden.
2️⃣ Poach the Eggs
-
Fill a saucepan with water about 3 inches deep and bring to a gentle simmer.
-
Add a splash of vinegar.
-
Crack an egg into a small bowl.
-
Stir the water to create a gentle whirlpool and carefully slide the egg in.
-
Cook 3–4 minutes for runny yolk, 5 minutes for firmer yolk.
-
Remove with a slotted spoon and drain on a paper towel.
3️⃣ Assemble
-
Place poached eggs on the toasted bread.
-
Season with salt and pepper.
-
Add optional toppings like avocado slices, herbs, or a drizzle of hot sauce.
🌟 Tips for Perfect Poached Eggs
-
Use very fresh eggs — the whites hold together better.
-
Keep water at a gentle simmer; too hot will break the eggs.
-
For multiple eggs, poach one at a time or use a larger pan.
This is a classic breakfast that pairs beautifully with coffee, tea, or a light salad.
If you want, I can also share a quick 2-minute microwave version for poached eggs.