Fill a large sauce pan with water ensuring there's enough to cover the egg(s). Bring the water to a boil.

While the water is starting to boil, get your bread ready for toasting.

If desired, add a splash of vinegar to the boiling water. It helps bind the egg whites together so there's fewer loose hanging strands.

Carefully, crack the egg into a small bowl and gently transfer the egg to the boiling water.

After the egg has cooked 30 seconds, start toasting your bread.

When the toast pops up, take the egg out of the pan using a large slotted spoon and you'll find that it is perfectly cooked!

Transfer the egg to stacked paper towels to remove excess water. This will also get rid of loose hanging strands as they will stick to the towel.

Butter the toast and serve with the poached egg. Season with salt and pepper to taste.

Perfect!

These tips come courtesy of perfectpoachedegg.com.


Simple step-by-step instructions for making poached egg on toast. If you time it right, the egg and toast are done at the same time - for optimal enjoyment.

Mr Breakfast would like to thank pippyjimjam for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Chief Chef

Rating (out of 5):

Much easier and even more delicious if you use a proper pan in which to poach the eggs. Perfect every time and no risk of accidents in the boiling water. We bought our pan which will cook four eggs simultaneously from Lakeland but they are readily available on-line from a number of suppliers. You will not regret making this minor improvement. Bon appetit.

Comment submitted: 5/27/2010 (#10567)

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