A delightful and easy recipe for poached eggs served on toast, perfect for a quick and satisfying breakfast.
Toast the bread slices until golden brown.
Use a toaster setting that gives you a crispy texture without burning the bread.
Fill a saucepan with water and add the vinegar. Heat until the water is just simmering.
Simmering water should have small bubbles forming but not boiling vigorously.
Crack each egg into a small bowl and gently slide them into the simmering water.
Cracking the eggs into a bowl first ensures no shell pieces get into the water.
Cook the eggs for about 3-4 minutes, basting occasionally with the hot water, until the whites are set but the yolks remain soft.
Use a spoon to gently pour hot water over the eggs to help them cook evenly.
Remove the eggs with a slotted spoon and place them on the toasted bread slices.
Let the eggs drain briefly on the spoon to avoid soggy toast.
Sprinkle with ground black pepper and dot with butter before serving.
Serve immediately for the best taste and texture.
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