Serves 1
7 min
Poached Egg on Toast
Recipe GLPR3bbf02659bd9cb
A classic breakfast featuring a perfectly poached egg with a creamy runny yolk, served atop warm buttered toast and finished with sea salt and cracked pepper.
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Ingredients
1 large egg
1 1/2 cups water
1 teaspoon white vinegar
1 slice bread, buttered
Sea salt, to taste
Freshly cracked black pepper, to taste
Directions
Pour water into a medium saucepan and add white vinegar. Bring the mixture to a gentle simmer over medium heat.
While waiting for the water to simmer, crack the egg into a small bowl.
Once the water is simmering, use the bottom of a slotted spoon to stir the water in a clockwise motion, creating a gentle whirlpool.
Carefully slide the egg from the bowl into the center of the whirling water.
Cover the pan with a lid and remove from heat. Let the egg sit undisturbed for 3 to 4 minutes, until the egg whites are set and firm but the yolk remains soft and runny.
Using a slotted spoon, carefully lift the poached egg from the water and gently drain excess liquid over the pan.
Place the buttered toast on a plate and top with the poached egg.
Season generously with sea salt and freshly cracked black pepper to your taste.
Serve immediately while the toast is still warm and the yolk is runny.
