Description
Poached eggs on toast is a classic, healthy breakfast that’s quick, satisfying, and loaded with protein. This easy recipe highlights how to perfectly poach eggs and serve them over crisp whole-grain toast. Customize with toppings like avocado or sautéed veggies for extra flavor and nutrition.
Ingredients
2 large eggs
2 slices whole-grain bread
1 tablespoon white vinegar
Salt and freshly ground black pepper, to taste
Optional toppings: smashed avocado, sautéed spinach, grated Parmesan cheese, fresh herbs
Instructions
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Prepare Poaching Water: In a medium saucepan, bring about 3 inches of water and the vinegar to a gentle simmer.
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Toast Bread: Toast bread slices until golden and crisp.
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Poach Eggs:
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Crack each egg into a small ramekin.
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Stir water to create a gentle whirlpool.
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Gently slide eggs into the water’s center.
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Cook 3–4 minutes, until whites are set and yolks are runny.
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Remove eggs with a slotted spoon and drain excess water.
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Assemble:
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Place toast on plates, add optional spreads/toppings.
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Top with poached eggs.
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Season with salt and pepper.
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Garnish as desired.
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Notes
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Use very fresh eggs for the best poached shape.
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Add a swirl (whirlpool) to the water to help the whites wrap the yolk.
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Optional toppings elevate flavor—try feta, chili flakes, or garlic sautéed greens.
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Best served immediately, but eggs can be pre-poached and reheated in warm water.
- Prep Time: 5min
- Cook Time: 5min
- Category: Breakfast
- Method: Poaching
- Cuisine: American
