Simple Organic Poached Eggs

4 minutes.....

Poached Eggs on Toast.

How do you like your eggs in the morning?

As far as breakfast goes I think you can’t beat the simplicity of soft squidgy poached eggs. A delicious combination of taste and texture from the firm egg white, soft warm yolk, pinch of sea salt & grind of fresh black or pink peppercorns. Served nestled on top of some hot wholemeal toast with a few lashings of real butter it doesn’t get much better. Dip. Dip. My blue ship.
I buy organic free range eggs because I like to think that chickens are being chickens and having a good run around, doing what they would do naturally, chicken stuff. I also prefer the taste and simply adore the brighter yellow colour of an organic egg, it looks like liquid gold. Eggs are a natural source of quality protein, vitamins, minerals and trace elements. Eggs provide plenty of B Vitamins and the essential VitaminD. which is vital for healthy teeth and bones. These little crackers are low in calories (means you can have a bit more butter) and provide a healthy satisfying meal plus they are cheap!


2 Eggs
1 teaspoon vinegar
Pinch sea salt
Pinch fresh ground pepper
Wholemeal or Seed toast
In a large non stick pan place 500 ml of water and bring to the boil. Add the vinegar (helps the egg retain its shape) and reduce heat to get the water to a rolling boil. Take a whisk or a fork and swirl the water. Crack open the egg gently lower the contents into the moving water. Let it settle for a minute and then lightly spoon water around and over the egg. They should take roughly 4 minutes to cook depending on the size of egg you use. Remove with a slotted spoon to drain excess water and place onto warm toast.
Eat immediately for full effect.

Great choice for breakfast but they also make a healthy lunch or light supper too.