Poached Egg on Toast
A perfectly poached egg with a runny yolk, served on warm buttered toast and finished with fresh herbs. Simple, satisfying, and ready in minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 220
- Protein
- 12g
Ingredients
- 2 slices bread
- 2 large eggs
- 1 tbsp white vinegar
- 1 tbsp butter
- 1 tbsp fresh herbs (chives or parsley)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a medium pot of water to a gentle simmer, then add the 1 tbsp white vinegar.
- 2
Crack each of the 2 eggs into a small cup. Stir the water to create a gentle whirlpool, then slide in one egg. Cook for 3 minutes until the white is set but the yolk is still soft.
- 3
Remove the egg with a slotted spoon and drain on a paper towel. Repeat with the second egg.
- 4
Toast the 2 slices of bread until golden and crisp. Spread the 1 tbsp butter over the hot toast.
- 5
Place one poached egg on each slice of toast. Sprinkle with the 1 tbsp fresh herbs, 0.5 tsp salt, and 0.25 tsp black pepper. Serve immediately.
- 6
For extra flavor, add a pinch of paprika or chili flakes if you have them.
Tools you’ll need
- medium pot
- slotted spoon
- toaster
- small cup
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