I’ll be honest with you, if there’s anything I’ve ever been terrible at cooking with…. it’s eggs. I know, I know, I know. How can you possibly fail at eggs? Tell me about it. I really have yet to master it. While here I have attempted the poached egg.
BUT, I have been practicing. And for some strange reason, after many failed attempts, I’ve been able to get it right!
And it seems that so many have a hard time with poached eggs – and sure, I can definitely see why. It’s not the cooking of the egg itself, it’s mastering how to slide the egg into the water without bleeding the whites. And someone recently just gave me the tip to crack the egg into a ladle, then pour boiling water into the ladle to help keep the egg’s shape.
But in case you were wanting to attempt, here is a simply recipe for poached egg toast to start off your morning.
Interested in another egg related breakfast? Try the Tex Mex Breakfast Casserole Quiche.
G’morning Breakfast Poached Egg Toast
G'morning Breakfast Poached Egg ToastPrint This
- 1 large egg (bown or white doesn't matter - as long as it is fresh!)
- 1 slice of toast (your flavor of choosing)
- salt & pepper to taste
- 1/4 cup white vinegar
- Begin by boiling a pot of water (use a more shallow pot if able). Through testing and investigating, it’s ideal to have the water boiling enough that there are bubbles forming at the bottom of the pot, and gently rising to the surface. You don’t want the top of the water to be “sloshing” from the boil – try to keep the boil at a minimum to reduce the egg getting tossed around or cooked too quickly.TIP: Start off filling your pot with already hot water (it’ll take less time to heat up on the stove). Begin at the highest heat temperature. Once you notice the bubbles forming on the bottom and rising up, turn it down 2-3 notches. Turn up and down until you reach the perfect consistency.
- Add in the 1/4 cup white vinegar to the pot (this helps keep the egg formation in tact – don’t worry the egg won’t come out tasting like vinegar!)
- Crack an egg into a very tiny round bowl, ladle or the 1/4 measuring cup.
- If you used a round bowl or measuring cup, gently and slowly dip your egg into the pot of water – not directly pouring in the egg, but slowly tipping the egg as far down to the bottom of the pot.If you are using a ladle, pour in a little boiling water into the ladle (allowing the egg to create shape), then slowly pour egg from the ladle into the pot.
- The egg should cook for roughly 4 minutes. If you like your yolk to be completely cooked through, cook up to 6 minutes. 4 minutes will leave a little runny yolk in the center.If your slow boil has died, turn up the heat slightly a notch. If you feel that your egg is getting sloshed around by too much boil – reduce heat or take pot off the burner temporarily.
- While the egg simmers, start by browning your toast.
- Remove egg with straining ladle and place on a paper towel to remove excess water.
- Butter your toast and then place the egg on top. Slice your egg to allow the runny yolk to soak into the toast.
- Sprinkle the egg with salt and pepper to taste, and enjoy!