Poached Eggs on Toast

Ingredients

2 tsp white vinegar

4 eggs, at room temperature

Bread, toasted, buttered, to serve

Steps

1. Pour cold water into a large saucepan until 8cm deep. Add vinegar.
   Bring to the boil over medium heat.
   Reduce heat to low (water should still be simmering around the edge).
2. Crack 1 egg into a shallow bowl.
   Using a wooden spoon, stir water to create a whirlpool.
   Tip egg into water.
   Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm.
   Using a slotted spoon, remove egg from water.
3. Skim foam from water. Poach remaining eggs.
   Serve eggs on toast.

 

Scrambled Poached Eggs on Toast –>