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.
How to Poach an Egg
- Large saucepan
- 1 egg
- Add water to a large saucepan until 8cm deep. Bring to the boil and then reduce to a simmer..
- Crack an egg into a small bowl.
- Using a large spoon, gently stir the water in a circular motion to create a whirlpool. This will draw the egg into the centre of the saucepan. Carefully slide the egg into the water
- .Allow 3½ - 4 minutes for a poached egg with firm whites and soft, runny yolk. Allow 4-5 minutes for a firmer yolk.
- Remove egg from the water with a slotted spoon and serve immediately
- A note about vinegar. Some people suggest dropping vinegar 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.
- Eggs should be cold for poaching so use them straight from the fridge
- Use fresh eggs for poaching