Basic Poached Egg on Toast

For best results, use the freshest eggs possible. To add extra flavor, try poaching the eggs in milk or broth instead of water.

Serves: 1Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 1


  • 1 large egg
  • ⅛ ts. salt
  • 2 slices bread, toasted


  • In a medium-sized saucepan, bring 3" of water to a boil. Add the salt to help the water boil faster. While waiting for the water to boil, break the egg into a small bowl.
  • When the water reaches a boil, turn the heat down until it is just simmering. Gently slide the egg into the simmering water and cook for 3 minutes, depending on how firm you like the yolk.
  • Remove the egg with a slotted spoon, letting any excess water drain into the saucepan. Use the slotted spoon to gently push aside any “threads” from the egg white. Serve on toast.