I like a poached egg plonked, all by itself, on a piece of toast but there are all sorts of ways to serve them.
You can use toast, or muffins, grilled ciabatta, whatever you think tastes best.
Layer the toast with a nice slice of prosciutto, or smoked salmon, or soft cheese. Poach the egg and lay it gently on top. Garnish with baby spinach or flat leaf parsley.
- A note about the vinegar. Vinegar is dropped into the water to make the eggwhite set instantly around the yolk, but I swear that I can taste the vinegar. I prefer not to use it myself.
How to Poach an Egg
Ingredients
- Fresh egg
- tspn vinegar (optional)
Method
- Bring water in a pot to almost boiling - when tiny bubbles start to appear around the edge
- Break the egg gently into a small cup, then bring the cup close to the surface of the hot water and gently drop the egg into the water.
- With a spoon, nudge the eggwhite closer to the yolk
- Turn off the heat.
- Cover and let it sit for 4 minutes
- Carefully lift the egg out of the pot with a slotted spoon
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