I hold my father ultimately responsible for my love of poached eggs on toast. Every so often my dad would make it as a late-night snack and invite me to partake. I’m not sure if it was the excitement of staying up past my bedtime or the fact that soft yolks and toast are the perfect combination of flavor and texture, but something stuck…to this day poached eggs on toast is one of my favorite snacks to eat and experiment with.
Naturally, I’ve come up with a few favorite ways to jazz up my poached eggs that you definitely need to try. But first, here are a few steps that I use to get the perfect poached egg:
- Crack an egg onto a small plate or bowl, being careful not to damage the yolk and set aside at room temperature.
- Fill a medium saucepan with at least 4-inches of water and bring to a boil; add a splash of vinegar and a generous pinch of salt.
- Reduce the heat to medium and stir the water in the pot to create a whirlpool on the surface of the water.
- Quickly pour the egg into the center of the whirlpool and continue to gently stir around the egg.
- Cook for 1-2 minutes for a soft yolk or for 2-3 minutes for a medium yolk.
- Remove the egg using a slotted spoon and transfer to a plate lined with a paper towel to remove any excess water.
- Serve immediately!
Getting the perfect poached egg is all about timing, you need to be sure that your toast and all other ingredients are prepared ahead of time. Always, poach the eggs last and always poach them one at a time! Now for some variations on a classic…
First up, lightly toast a slice of whole wheat bread and spread with the desired amount of mayonnaise. Top with microgreens, a soft to medium poached egg, shaved breakfast radishes and a pinch of smoked paprika or chili flakes.
Next up, toast half a raisin bagel and spread on a thin layer of butter. Layer on some marinated kale and a few slices of avocado, then the soft poached egg. Top with fresh ground salt and pepper and a drizzle of honey…or maybe chili garlic sauce if you like it hot!
Finally, toast a slice of cranberry multigrain bread and spread it with a thin layer of horseradish mustard. Add a soft poached egg and top with a pile of bacon, a drizzle of maple syrup and a handful of pea shoots.