Scrambled Or Poached Egg Recipe

Place the bread slices in a toaster or under a preheated broiler/grill and toast until golden and crisp (about 2–4 minutes depending on method).

Immediately spread 1/2 tbs butter on each hot slice so it melts into the toast. If using, lightly brush with olive oil instead of butter.

Prepare eggs

Crack 3 eggs into a bowl. Add 2 tablespoons milk or cream, a pinch (about 1 tsp) of salt, and 1/4 tsp black pepper. Whisk gently until combined but not frothy.

Cook

Heat a nonstick skillet over low to medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan. Pour in the egg mixture.

Using a silicone spatula, stir slowly and continuously, scraping the bottom and edges to form large, soft curds. Keep the heat low so eggs cook gently. This should take about 3–5 minutes until the eggs are mostly set but still glossy and slightly runny.

Remove pan from heat just before fully set (carryover heat will finish them). Fold in chopped chives (optional). Taste and adjust seasoning.

Divide the scrambled eggs evenly over the prepared toast slices. Sprinkle with a pinch of flaky salt, cracked black pepper, and optional grated parmesan or herbs. Serve immediately.

Prepare water

Fill a wide shallow saucepan or deep skillet with about 1 liter (1000 ml) of water. Add 1 tablespoon white vinegar and 1/2 teaspoon salt. Bring to a gentle simmer — small bubbles should form on the bottom but the surface should not be boiling.

Create a vortex (optional)

For single eggs, stir the water gently to create a small whirlpool; this helps the white wrap around the yolk but is optional if poaching multiple eggs or using cups.

Crack and slide

Crack each egg into a small ramekin or cup. Carefully slide an egg into the simmering water (near the center of the vortex if using). Repeat for the second egg, spacing them apart.

Cook gently for 3–4 minutes for set whites and runny yolks, or 4–5 minutes for slightly firmer yolks. Do not boil vigorously or stir the eggs.

Use a slotted spoon to lift eggs from the water. Briefly rest on a paper towel to remove excess water, or transfer directly to the toast.

Place each poached egg on a slice of buttered toast. Season with flaky salt, cracked pepper, and optional fresh herbs and cheese. Serve immediately.