What could be simpler that a beautiful, fresh egg sitting pretty atop a crisp, golden toast? I think it truly is a perfect way to start your morning. This is a meal that has the right combination of high quality protein, important vitamins and minerals, as well as a touch of good carbohydrates (remember to use a whole grain, fiber rich bread for your toast).
Most importantly, it is comforting and delicious, and both adults and children enjoy this breakfast while equally benefiting from its burst of essential nutrients.
Poached eggs seem to conjure not only refinement, but also added difficulty in their preparation. Nothing could be further from the truth: if you can boil some water, you can make a poached egg. Furthermore, you avoid the splattering and oiliness of fried eggs while at the same time, not sacrificing flavor at all.
I prefer my poached eggs on the solid side, yolk slightly cooked through as well. After a few tries, you’ll discover where their sweet spot is for your own taste. It is up to you how you choose to have them: with or without a sauce, on toast or English muffin, with waffles or with delicious smoked salmon. Poached eggs never disappoint.
Poached Eggs on Toast
2 large cage free eggs
1 slice your choice of hearty bread
Medium pot with 8-10 cups of water
1 Tbs apple cider vinegar
Cracked black pepper
Your favorite salt (Hawaiian lava salt pictured here)
Drizzle of extra virgin olive oil
Bring the water to a boil and reduce the heat so that you have an even simmer. You should see some columns of small bubbles coming to the surface. Add the vinegar to the water. Get the eggs ready one at a time by cracking them carefully and placing them in a small bowl. Get the first one ready and wait until it is in the water before you crack the next one to repeat the following process.
With a spoon, create a whirlpool in the center of the pot. The water should be swirling around at a steady pace. Before it stops, slide the egg from the bowl into the center of the whirlpool. The white of the eggs will gather itself thanks to the vinegar and the motion of the water surrounding the yolk. If you have a bit of “feathering” (thread of white floating in the water) don’t worry too much. You can snip them once you are ready to plate the egg.
Cover the pot and wait for 5 minutes. That should be enough time, but feel free to adjust depending on your personal taste. Remove the egg from the pot with a slotted spoon, let the water drip off and serve immediately.