Poached eggs are one of the simplest and satisfying breakfasts you can have. I’ve been surprised by the amount of people who are unsure how to cook them, or even scared too!
The most important thing, above everything else, is to use the freshest eggs you can get your hands on. These will not only give you the best tasting and looking poached eggs (lovely yellow yolks), but they tend to stay together more when you cook them.
- 2 slices of bread
- 2 fresh eggs
- ½ tsp white wine vinegar
- salt and pepper
Pour roughly 2cm of boiling water into a large frying pan and place it on a medium-low heat. Adjust the temperature so you have a gentle simmer.
Add a pinch of salt and the white wine vinegar to the water – this helps the eggs stay together.
Put your bread in the toaster!
Crack the eggs, one at a time, into a cup then carefully pour each egg into the simmering water.
Let the eggs poach until the edges of the white turns opaque. Gently splash water over the yolk and white with a slotted spoon.
Once the white is cooked, carefully lift the eggs from the water with a slotted spoon and allow to drain a little.
Serve on buttered toast. You could dip in soldiers or asparagus as well!
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Baked eggs with tomatoes and lemon creme fraiche
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