Poached Eggs on Toasted Sourdough

Quick Summary

This recipe focuses on the fundamentals of temperature and freshness to create a silky, tender poached egg. It provides a balanced start to your day with clean protein and complex carbohydrates.

Ingredients

Method

1. 1. Bring a wide saucepan of water to a gentle simmer. Add the vinegar to help the whites set quickly.
2. 2. Crack each egg into a small ramekin first. This ensures a clean drop into the water.
3. 3. Create a very gentle whirlpool in the water. Carefully slide the egg into the center. Cook for 3 minutes for a runny yolk.
4. 4. While the eggs cook, toast the sourdough until golden and crisp. Spread with mashed avocado.
5. 5. Remove eggs with a slotted spoon. Pat dry on a paper towel before placing atop the toast. Season well.

Nutrition Snapshot

Frequently Asked Questions

Why do my poached eggs spread?

Usually, this is due to the age of the egg. Fresh eggs hold their shape significantly better.

Do I have to use vinegar?

Vinegar isn't strictly necessary, but it helps the proteins in the egg white coagulate faster, resulting in a neater shape.

Can I poach eggs in advance?

Yes. Poach them for 2 minutes, drop them into an ice bath, then reheat in warm water for 60 seconds before serving.