Poached Eggs

Poached Eggs


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Poached eggs on toast are a great way to start the day. They are even better when the eggs come from your own chickens.


Serves: 1 

  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 3 slices of sliced bread
  • 2 eggs
  • 10g butter, for the toast
  • 1 pinch ground salt and pepper, to taste

Preparation:2min  ›  Cook:5min  ›  Ready in:7min 

  1. Gather your ingredients together, this is a quick recipe but timing is essential.
  2. Boil up a pan of water and add the cider vinegar and salt to the water.
  3. Put your bread in the toaster.
  4. When the water is boiling stir it round so it is turning in the pan.
  5. Crack the eggs and add them to the water; take care not to burst the yoke. Boil the eggs for around 3 minutes.
  6. When the toast pops, butter it. Make sure you get it into all the corners.
  7. Remove the eggs from the water when the white is firm but the yoke is still soft.
  8. Put the eggs on your toast then season to taste with salt and pepper.

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