Easy Poached Egg on Toast with a Splash of Vinegar

Ingredients

• 4 slices sandwich bread (preferably just slightly stale)
• 2 large eggs
• 1 liter water (about 4 1/4 cups)
• 1 tablespoon white vinegar (15 ml)
• 1 tablespoon butter (for toasting the bread) (about 15 g)
• 1/2 teaspoon salt (for the poaching water) (about 2.5 ml)
• freshly ground black pepper to taste
• 1 tablespoon chopped chives (optional, for finishing) (15 ml)
• 1 teaspoon olive oil (optional, for finishing) (5 ml)

Instructions

1. Bring the water to heat in a medium saucepan until it’s just below boiling (small bubbles along the edges). Add the vinegar and salt.
2. Meanwhile, toast the slices of bread in a skillet with the butter until golden on both sides; keep warm.
3. Crack an egg into a small cup or ladle, taking care not to break the yolk.
4. Use a spoon to make a gentle whirlpool in the simmering water and slip the egg into the center of the vortex; the vinegar helps the white set.
5. Cook for 3 minutes for a runny yolk (4 minutes if you prefer a firmer yolk). Remove with a slotted spoon and drain on paper towels.
6. Assemble: place the poached eggs on the toasted bread, season with freshly ground black pepper, and finish with a drizzle of olive oil and the chopped chives.

Tips

• Use very fresh eggs — the white holds together better around the yolk.
• Avoid a rolling boil: water around 80–90 °C (175–195 °F) with small bubbles gives the best result.
• If making multiple eggs, cook one at a time or use a wide pan to preserve the whirlpool.

Variations

• Swap sandwich bread for sliced Italian bread for a more rustic texture.
• Add thin slices of avocado or a layer of cream cheese on the toast before topping with the egg.

FAQ