Classic Poached Eggs on Toast (Serves 2)

Classic Poached Eggs on Toast (Serves 2)

What you’re going for

• Whites: fully set, silky, no wispy bits

• Yolk: warm, golden, and gloriously runny

• Toast: crisp, sturdy, lightly buttery

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Ingredients

• 2 large fresh eggs (freshness matters a lot for poaching)

• 2 slices rustic bread (sourdough, country loaf, or whole wheat)

• 1 tbsp white vinegar (optional but helpful)

• Salt, to taste

• Freshly ground black pepper

• 1 tbsp butter or olive oil (for toast)

• Chopped chives or parsley (optional garnish)

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Equipment

• Medium saucepan

• Slotted spoon

• Small bowl or ramekin

• Timer or clock

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Step-by-Step Instructions

1. Toast the Bread

1. Toast bread until golden and crisp.

2. Lightly butter or drizzle with olive oil.

3. Place on plates and keep warm.

👉 Tip: A sturdy toast prevents sogginess when the yolk breaks.

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2. Prep the Eggs

1. Crack each egg into a small bowl or ramekin.

2. This helps slide the egg gently into the water and avoids broken yolks.

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3. Heat the Water

1. Fill a saucepan with about 3 inches (7–8 cm) of water.

2. Bring to a gentle simmer — tiny bubbles, not a rolling boil.

3. Add 1 tablespoon vinegar (helps whites coagulate faster).

4. Add a small pinch of salt.

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4. Create the Whirlpool

1. Use a spoon to stir the water in a gentle circular motion.

2. This swirl helps wrap the egg white around the yolk.

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5. Poach the Eggs

1. Gently slide the egg into the center of the whirlpool.

2. Repeat with the second egg (or cook one at a time).

3. Cook for:

   • 3 minutes → very runny yolk

   • 3½–4 minutes → slightly jammy yolk

Do not stir once the egg is in.

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6. Remove & Drain

1. Lift eggs out with a slotted spoon.

2. Gently blot on a paper towel to remove excess water.

3. Trim loose whites if desired (optional but fancy).

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7. Assemble

1. Place one poached egg on each slice of toast.

2. Season with salt and black pepper.

3. Sprinkle chives or parsley on top.

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How to Tell It’s Perfect

• Egg feels soft but not liquid when gently pressed.

• Whites are fully set.

• Yolk flows when cut (as in your photo 😍).

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Pro Tips for Foolproof Poached Eggs

• Fresh eggs = tighter whites

• Keep water below boiling

• Vinegar flavor disappears after draining

• If cooking ahead: poach for 2½ minutes, chill in ice water, reheat in hot water for 30 seconds

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Delicious Variations

• 🧄 Rub toast with garlic

• 🧀 Add grated parmesan

• 🥑 Serve on avocado toast

• 🥓 Add crispy bacon or smoked salmon

• 🌶 Finish with chili oil or chili flakes