Poached Eggs on Fresh Bread

Get up early, put some coffee on and start poaching…

Poaching eggs isn’t as tricky as it seems – with a bit of a soft touch, you should have no problem getting them right.


4 veggie-fed farm eggs

4 slices fresh bread (or toasted)

2 tbsp white vinegar

3 or 4 leaves of fresh basil

1/2 tbsp extra-virgin olive oil

Unsalted butter (however much you like on your bread)

Sea salt and cracked pepper


Fill a medium-sized pot about 2/3 full with tap water and bring to a boil

Once boiling, add the vinegar and reduce heat to MEDIUM so that the water is at a  very low simmer

Crack an egg into a small bowl then tip it into the simmering water; repeat for each egg

Poach until they are at your desired doneness: 3 minutes for soft to 6 minutes for firm (if the eggs are sticking to the bottom, release them with a spatula – just do it gently)

Using a slotted spoon, remove the eggs and place them on a clean tea-towel; very gently pat them dry

Place eggs directly on top of fresh or toasted bread and drizzle with olive oil

Sprinkle with fresh basil, salt and pepper


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