Poached eggs on toast
Poached eggs on toast, from above
Non vegEggBritain

Poached eggs on toast

Wobbly whites, molten yolks, buttered toast. The four minute test of a calm morning.

12 minTime
22 gProtein each
mildSpice
The quiet art of the poach2 chapters · 1 min read

Make it your way

Grandma's wayFresh eggs, a gentle simmer, buttered toast. The British café classic.
The original
374kcalsame
22 gproteinsame
5 gfibresame
12minutessame

Poached eggs on toast.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg4, very fresh
Whole wheat bread (wholemeal bread)4 thick slices, sourdough if you have it
Butter1 tbsp
Vinegar1 tbsp, for the water
Black peppera few grinds
Salta pinch
Spring onion (green onion, scallion)1, finely sliced, as chives

Method

4 steps
  1. 1Bring a deep pan of water to a bare simmer and add the vinegar. Crack each egg into a small cup and tip it into a fine sieve for a few seconds.
  2. 2Stir the water into a gentle whirlpool and slide in the eggs one or two at a time, close to the surface.
  3. 3Poach for 3 minutes while the bread toasts. Butter the toast generously.
  4. 4Lift the eggs out with a slotted spoon, dab on a folded towel and set on the toast. Season with salt, pepper and spring onion.
Serve it like this

Serve at once on warm plates, two eggs per person on thick toast. Crack black pepper over and keep hot sauce and tea close.

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Make it a meal

What goes with Poached eggs on toast: a bread or rice, a side, something to drink and something sweet.

On the side Cauliflower cheese45 min
On the side Prawn cocktail15 min
A little snack Scones with jam and cream35 min
To drink Masala chai10 min
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