Simple, classic, and so good 😌🍳🍞
Here’s a foolproof way to make perfect poached eggs on toast—with runny yolks every time.
Poached Eggs on Toast
Ingredients (serves 1–2)
- 2 fresh eggs
- 2 slices bread (sourdough, whole wheat, or white)
- Water
- 1 tsp white vinegar (optional but helpful)
- Butter or olive oil
- Salt & black pepper
Instructions
- Toast the Bread
- Toast bread until golden and crisp.
- Spread lightly with butter or drizzle with olive oil.
- Poach the Eggs
- Bring a saucepan of water to a gentle simmer (not a rolling boil).
- Add vinegar (helps whites stay together).
- Crack each egg into a small bowl.
- Gently slide eggs into the water.
- Cook 3–4 minutes for runny yolks, 4–5 minutes for firmer yolks.
- Remove & Drain
- Lift eggs out with a slotted spoon.
- Blot gently on paper towel.
- Assemble
- Place eggs on toast.
- Season with salt and black pepper.
Topping Ideas (Highly Recommended 😏)
- Avocado slices or mash
- Smoked salmon
- Sautéed spinach or mushrooms
- Chili flakes or hot sauce
- Hollandaise sauce (eggs Benedict vibes)
Pro Tips
- Fresh eggs poach best.
- Keep water gently simmering—bubbles break the egg.
- Crack eggs into a bowl first for control.
If you want, I can give you a 5-minute microwave poached egg method or a fancy café-style version with garlic toast and herbed butter ✨
