Poached Eggs On Toast

Instructions

1. Prepare the Bread:
2. Toast the slices of multigrain or sourdough bread until golden brown.
3. Poach the Eggs:
4. Fill a pot with water and bring it to a gentle simmer. Add the vinegar (optional).
5. Crack each egg into a small bowl.
6. Stir the water to create a gentle whirlpool, then carefully slide each egg into the water.
7. Poach for 3-4 minutes until the whites are set but the yolks are still runny.
8. Use a slotted spoon to remove the eggs and drain them on a paper towel.
9. Assemble the Toast:
10. Place the poached eggs on the toasted bread slices.
11. Season with salt, black pepper, and red chili flakes (optional).
12. Garnish with fresh herbs (optional).
13. Serving Size:
14. This recipe makes 2 servings of poached eggs on toast. Enjoy your simple and nutritious breakfast!