Perfect Poached Eggs on Toast
Poached eggs are wonderful on toast or served over asparagus or a tomato. They are also the basis for the popular Eggs Benedict. Poaching an egg is a great way to enjoy this nutrient-dense food without the added fat you get when you fry or scramble them.
Serves: 1Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy
- 2 tsp. apple cider vinegar
- 1 tsp. salt
- 2 extra-large egg
- 2 slices bread, toasted
- ⅛ tsp. ground black pepper
- Place a 2-quart saucepan filled with 2" of water over medium heat. Add the vinegar and salt and bring to a simmer (you do not want the water to boil).
- Meanwhile, break eggs into coffee cups. It is much easier to slide it into the pot from a cup.
- When the water is simmering, use a spoon to stir it in one direction until the water is swirling around. Carefully drop the eggs, one at a time, into the center of the “whirlpool.” This helps keep the egg together in the water. You can use a spatula to help it along if you need to.
- Turn off the heat, and cover the pan for exactly 5 minutes. Do not lift the lid, tempting though it may be. Have a slotted spoon ready to retrieve the eggs when done. After 5 minutes, carefully lift the eggs out with the slotted spoon and onto toast. Serve immediately with a sprinkle of pepper.