Poached Eggs on Toast

How to Make Poached Eggs on Toast

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1. Half fill a wide, deep pan with water, bring to the boil, then reduce the heat until the water is barely simmering, with just an occasional bubble. Add the vinegar.

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2. Crack each egg into its own small cup or ramekin.

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3. Swirl the water gently with a spoon to make a slow whirlpool, then slide one egg into the centre. Repeat with a second egg, and poach them 2 at a time.

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4. Poach for 3 minutes for a set white and a runny yolk, or 4 minutes for a slightly firmer yolk.

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5. Meanwhile, toast the bread and spread it with the butter.

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6. Lift the eggs out with a slotted spoon and rest them on kitchen paper for a few seconds to drain.

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7. Put the eggs on the toast, season with salt and pepper, scatter with chives if you like, and serve at once.

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Tips for Making Poached Eggs on Toast

• Use the freshest eggs you can find. The white of an old egg is thin and spreads into strings, whereas a fresh one holds its shape.
• Keep the water at a bare simmer. A rolling boil batters the eggs and tears the whites into ragged shreds.
• Drain the eggs on kitchen paper. Water dripping onto the toast turns it soggy in seconds.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Poached Eggs on Toast

• Grilled tomatoes
• Sautéed mushrooms
• A cup of tea

Storing & Reheating Poached Eggs on Toast

Best eaten straight away. Poached eggs can be made ahead, chilled in iced water and kept in the fridge for up to 2 days, then reheated in hot water for 1 minute, but the yolk will be firmer.

Poached Eggs on Toast FAQ: Common Questions

Poached Eggs on Toast Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.