Poached Eggs on Toast
Transform your mornings with this simple yet elegant recipe for Poached Eggs on Toast. Featuring creamy, perfectly cooked eggs nestled atop buttery golden-brown toast, this dish strikes a balance between comfort and sophistication. The addition of white vinegar ensures flawlessly set whites while maintaining rich, runny yolks that seep into the bread for a luscious bite every time. With just a handful of pantry staples—like eggs, bread, and butter—this quick and easy breakfast comes together in under 15 minutes, making it perfect for busy weekdays or leisurely weekend brunches. Garnished with a sprinkle of salt and pepper, this dish is proof that sometimes the simplest flavors are the most satisfying. Keywords: poached eggs recipe, eggs on toast, easy breakfast ideas, quick brunch recipes, buttered toast with eggs.
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Recipe Information
Ingredients
- 2 large Eggs
- 2 slices Bread
- 1 tablespoon White Vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 tablespoon Butter
Instructions
Fill a medium-sized saucepan with about 3 inches of water and set it over medium heat.
Add 1 tablespoon of white vinegar to the water to help the eggs set more quickly.
While the water is heating, crack each egg into a small bowl, being careful not to break the yolks. This will make it easier to gently slide the eggs into the water.
Once the pot reaches a gentle simmer (small bubbles should barely break the surface), stir the water gently with a spoon to create a slight whirlpool effect in the center.
Carefully lower one egg into the center of the whirlpool by tilting the small bowl close to the water surface, then slide the second egg in, placing it slightly apart from the first.
Cook the eggs for 3-4 minutes, until the whites are set but the yolks remain runny or slightly firm, depending on your preference.
While the eggs are poaching, toast your slices of bread to a golden brown in a toaster or under the broiler in the oven.
Once toasted, spread half a tablespoon of butter evenly on each slice of hot toast.
Using a slotted spoon, carefully remove each poached egg from the saucepan, allowing excess water to drip off.
Place one poached egg onto each slice of buttered toast. Sprinkle each egg with a pinch of salt and a dash of black pepper to taste.
Serve immediately while the eggs are warm and the butter has just melted into the toast.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
