Runny Poached Eggs on Buttered Toast
Two silky poached eggs with jammy centers on crispy buttered toast. The whole thing comes together in under 10 minutes—perfect for a lazy breakfast when you want restaurant-quality results.
- Total time
- 8 min
- Servings
- 1
- Calories
- 280
- Protein
- 14g
Ingredients
- 2 large eggs
- 2 slices bread
- 1 tbsp butter
- ¼ tsp salt
Instructions
- 1
Toast the bread until golden brown and crispy, about 2–3 minutes.
- 2
Spread butter on both slices while still warm, then set on a plate.
- 3
Fill a shallow saucepan with water, add salt, and bring to a bare simmer.
- 4
Crack first egg into a ramekin, then gently slide it into the water; repeat with the second egg.
- 5
Cook for 3–4 minutes until whites are set but the yolks still jiggle when the pan is nudged.
- 6
Use a slotted spoon to transfer both eggs to the buttered toast and serve immediately.
Tools you’ll need
- toaster
- shallow saucepan
- ramekin
- slotted spoon
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