š„š Perfect Poached Eggs on Toast (Runny Yolk Every Time)
This classic breakfast is simple, comforting, and all about technique. From the photo, these are soft poached eggs with beautifully runny yolks served on toasted breadāseasoned simply with salt and black pepper.
Ingredients
- Eggs (as many as you like)
- Bread slices (white, whole wheat, or sourdough)
- Water
- 1ā2 tablespoons white vinegar (optional but recommended)
- Salt
- Black pepper
- Butter or olive oil (optional, for toast)
Instructions
1. Toast the bread
Toast your bread slices until golden and crisp. You can butter them lightly if desired. Set aside and keep warm.
2. Prepare the water
Fill a saucepan with water (about 3ā4 inches deep). Bring it to a gentle simmerānot a rolling boil. You should see small bubbles at the bottom.
Add vinegar (this helps the egg whites set neatly).
3. Crack the eggs
Crack each egg into a small bowl or cup. This makes it easier to slide them into the water without breaking the yolk.
4. Poach the eggs
Stir the simmering water gently to create a swirl. Carefully slide the egg into the center.
Cook for 2Ā½ā3 minutes for a runny yolk, or 3Ā½ā4 minutes for a slightly jammy yolk.
5. Remove and drain
Lift the egg out with a slotted spoon and gently blot the bottom on a paper towel to remove excess water.
6. Assemble
Place poached eggs on the toast. Sprinkle with salt and freshly ground black pepper.
Tips for Perfect Poached Eggs
- Use very fresh eggs for the best shape
- Keep the water at a gentle simmer, never boiling
- Donāt overcrowd the panāpoach 1ā2 eggs at a time
- If cooking multiple eggs, you can reheat them briefly in hot water before serving
Optional Toppings (Still Classic)
- Avocado slices
- A drizzle of olive oil
- Chili flakes
- Grated Parmesan
- Smoked salmon
This is a timeless, cafĆ©-style breakfast thatās quick, elegant, and incredibly satisfying āš³