The good things in life are often the simple things – like a poached egg on toast for breakfast.  A perfect start to the day – or even a quick lunch or dinner. It’s quick too! (Jane)

Poached Eggs

Ingredients

Fresh eggs – 1 to 2 per person (see note below)

Frying pan big enough to hold your eggs plus some water

1 teaspoon of white vinegar

Salt and pepper to taste

Your favorite toast to serve – lightly spread with butter – or options below.

Method

1. Fill frying pan ¾ full with water, add vinegar and bring to gentle boil.

2. While water is boiling start cooking your toast.

3. Break eggs one at a time into the water.

Not confident about cracking into the water? Break the eggs onto a saucer and then slide into the water.
Picture
Eggs ready to remove
4. Simmer for 3 – 5 minutes until cooked as desired.

5. Remove carefully with slotted spoon and drain on kitchen paper.

6. Carefully place on your buttered toast. Season with salt and pepper to taste.
Options for serving:

Garnish with fresh parsley
Classic – with bacon
Trendy – with smashed avocado on the toast
Colorful – with smoked salmon on the toast – garnished with dill!
Why use fresh eggs for poaching?
Fresh eggs will hold their shape better. Older eggs don’t keep their shape and tend to disperse in the water
How to tell if an egg is fresh?
Put the egg into a glass of water. If the egg sits horizontally in the water it is fresh. If it lies somewhat horizontally it might be a week old. If it floats vertically it is older and is best used for baking.