Poached Eggs on Toast
Start your day on a high note with this classic and comforting recipe for Poached Eggs on Toast. Featuring perfectly poached eggs with creamy yolks perched atop golden, buttered toast, this dish is as simple as it is satisfying. A splash of white vinegar in the water ensures flawlessly set egg whites every time, while the gentle whirlpool technique gives your eggs a restaurant-quality finish. With just five minutes of prep and a short cooking time, this quick and nutritious breakfast is ideal for busy mornings or a leisurely weekend brunch. Add a sprinkle of salt and black pepper for a touch of seasoning, and you’re ready to enjoy a timeless favorite that’s both elegant and effortless. Perfect for breakfast lovers and anyone seeking an easy poached egg recipe, this dish combines flavor, texture, and simplicity into every bite.
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Ingredients
- 2 large Eggs
- 2 slices Bread
- 1 tablespoon White Vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 tablespoon Butter
Directions
Step 1
Fill a medium-sized saucepan with about 3 inches of water and set it over medium heat.
Step 2
Add 1 tablespoon of white vinegar to the water to help the eggs set more quickly.
Step 3
While the water is heating, crack each egg into a small bowl, being careful not to break the yolks. This will make it easier to gently slide the eggs into the water.
Step 4
Once the pot reaches a gentle simmer (small bubbles should barely break the surface), stir the water gently with a spoon to create a slight whirlpool effect in the center.
Step 5
Carefully lower one egg into the center of the whirlpool by tilting the small bowl close to the water surface, then slide the second egg in, placing it slightly apart from the first.
Step 6
Cook the eggs for 3-4 minutes, until the whites are set but the yolks remain runny or slightly firm, depending on your preference.
Step 7
While the eggs are poaching, toast your slices of bread to a golden brown in a toaster or under the broiler in the oven.
Step 8
Once toasted, spread half a tablespoon of butter evenly on each slice of hot toast.
Step 9
Using a slotted spoon, carefully remove each poached egg from the saucepan, allowing excess water to drip off.
Step 10
Place one poached egg onto each slice of buttered toast. Sprinkle each egg with a pinch of salt and a dash of black pepper to taste.
Step 11
Serve immediately while the eggs are warm and the butter has just melted into the toast.
Nutrition Facts
| Serving size | (198.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 436.3 |
| Total Fat 23.6g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 404.9mg | 0% |
| Sodium 1722.6mg | 0% |
| Total Carbohydrate 32.4g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 3.7g | |
| Protein 21.6g | 0% |
| Vitamin D 84.2IU | 0% |
| Calcium 180.6mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 340.8mg | 0% |
Source of Calories