The perfect poached egg

The perfect poached egg

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

The ultimate poached egg is perfectly runny and soft on the inside – total food heaven. And they’re not just for breakfast either. Try one on a salad for a delicious, healthy lunch. Everyone has their own little trick to make poached eggs – I think the key is to use a very fresh egg.

Ingredients

Quantity Ingredient
2 medium eggs
1 slice bread
1 teaspoon butter

Method

  1. Bring a pan of water to a fast, rolling boil. Crack your eggs one by one into the saucepan and then reduce the heat to low. Simmer for 4 minutes.
  2. Meanwhile put your bread into the toaster and butter it when done.
  3. Using a slotted spoon, remove your eggs one by one.
  4. Gently place the eggs on your toast. Sprinkle with salt and pepper and eat immediately.

Optional extras:

  • For pure decadence or for a special occasion, add a tablespoon of hollandaise sauce over the top and serve with bacon. The official name for this is Eggs Benedict. Chopped chives look great, too, and very flash.
Tags:
student cooking
easy
healthy
budget
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