Breakfast

Poached eggs on toast

Name: Poached eggs on toast
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2
Cuisine: Australian
Ingredients: 4 fresh eggs; 1 tbsp white vinegar; 4 slices sourdough or thick toast; Salt and pepper; Butter, for toast; Chopped chives or parsley (optional)

Serves 2 Prep 5 min Cook 6 min Total 11 min

Ingredients

4 fresh eggs
1 tbsp white vinegar
4 slices sourdough or thick toast
Salt and pepper
Butter, for toast
Chopped chives or parsley (optional)

Method

Bring a deep saucepan of water to a gentle simmer (not a rolling boil). Stir in vinegar.
Crack each egg into a small cup. Create a gentle whirlpool, then slip one egg into the centre. Repeat with remaining eggs (or do 2 at a time).
Poach 3–3½ minutes for a soft yolk, 4 minutes for firmer. Lift out with a slotted spoon onto paper towel.
Butter toast. Top with eggs, season, and finish with herbs if using.

Tip: Very fresh eggs hold a neater shape. Vinegar helps the white set. Drain well so toast stays crisp.

Source: RecipeTin Eats