Here’s a simple, step-by-step recipe for Poached Eggs on Toast—perfect for breakfast or brunch 🍳🍞
Poached Eggs on Toast
🍳 Serves
1–2 servings
⏱ Time
10 minutes
🧾 Ingredients
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2 fresh eggs
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2 slices bread (sourdough, whole wheat, or white)
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Water (for poaching)
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1 tsp vinegar (optional, helps egg whites set)
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Salt, to taste
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Black pepper, to taste
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Butter or olive oil (optional, for toast)
🔪 Preparation
1. Toast the Bread
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Toast bread slices until golden and crisp.
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Spread lightly with butter or drizzle with olive oil.
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Set aside and keep warm.
2. Poach the Eggs
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Fill a saucepan with about 7–8 cm (3 inches) of water.
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Bring water to a gentle simmer (small bubbles, not boiling).
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Add vinegar (optional).
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Crack each egg into a small bowl or cup.
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Stir the water gently to create a slow whirlpool.
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Carefully slide the egg into the center.
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Cook for 3–4 minutes:
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Whites set
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Yolks soft and runny
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Remove egg with a slotted spoon.
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Drain briefly on paper towel.
3. Assemble
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Place one poached egg on each slice of toast.
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Season with salt and black pepper.
🍽 Serving Ideas
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Add sliced avocado
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Sprinkle chili flakes or paprika
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Top with grated cheese or hollandaise
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Finish with fresh herbs (parsley, chives)
🌟 Tips for Perfect Poached Eggs
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Use very fresh eggs for best shape
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Keep water at a gentle simmer—not rolling
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Crack eggs into a bowl first for control
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Poach one egg at a time if you’re new