Poached Eggs

11:30 am on 21 September 2015


  • 2 eggs per person, at room temperature
  • 2 Tbsp cider vinegar
  • toasted bread
  • small handful of chopped parsley and chives
  • cracked salt & pepper to taste


Fill a large shallow pan with water and heat to a rolling boil. Add vinegar.

Break an egg into a small cup and reduce to a simmer.

Gently pour the egg into the water and repeat with additional eggs.

Cook gently for 3 - 5 minutes, until the yolk is set and the white is almost firm.

Lift the eggs out using a slotted spoon and drain.

Serve on top of toasted bread and sprinkle with freshly chopped parsley and chives, cracked pepper and salt.

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