Classic Poached Eggs on Toast

Classic Poached Eggs on Toast

Ingredients (serves 1–2)

• 2 fresh eggs

• 2 slices good bread (sourdough, whole grain, or country loaf)

• 1 tbsp white vinegar (optional but helpful)

• Salt & black pepper, to taste

• Chives, finely chopped

• Butter or olive oil (optional)

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Instructions

1. Toast the bread

• Toast until golden and crisp.

• Butter lightly or drizzle with olive oil.

• Set aside on a warm plate.

2. Poach the eggs

1. Bring a small saucepan of water to a gentle simmer (not boiling).

2. Add vinegar (helps whites set).

3. Crack each egg into a small bowl.

4. Stir the water gently to create a swirl.

5. Slide the egg into the center.

6. Cook 2½–3 minutes for runny yolks.

7. Remove with a slotted spoon and drain briefly on paper towel.

3. Assemble

• Place eggs on toast.

• Season with salt and freshly cracked pepper.

• Sprinkle generously with chives.

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Pro Tips for That Instagram Look

• Use very fresh eggs (they hold together better)

• Keep the water calm, not rolling

• Don’t overcrowd — poach one at a time if needed

• Finish with flaky salt for extra ✨

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Optional Upgrades

• Add avocado smash

• A swipe of cream cheese or ricotta

• Smoked salmon or crispy bacon

• Chili oil or hot sauce if you like heat 🌶️