Simple Eggy Breakfast Recipe

Prepare poaching water

Fill a medium saucepan with about 1 litre of water and bring it to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar and 1 teaspoon salt — the vinegar helps the egg whites coagulate.

Create a gentle vortex

Using a spoon, stir the water to create a gentle whirlpool in the center of the pan. This helps the egg white wrap around the yolk for a neat poach.

Crack and poach eggs

Crack each egg into a small bowl or ramekin. Lower the bowl close to the water surface and gently slide the egg into the center of the vortex. Poach the eggs for 3 minutes for runny yolks or 3½–4 minutes for slightly firmer yolks.

Remove and rest

Use a slotted spoon to lift the eggs from the water. Briefly drain on kitchen paper to remove excess water, then keep warm on the side while you finish toast and sides (you can place them in a warm plate covered loosely with foil). Season lightly with black pepper.

Toast the 2 slices of country/sourdough bread until golden. You can use a grill, toaster, or a small frying pan. If using a pan, heat 1 teaspoon olive oil and 1 tablespoon butter over medium heat, add bread and toast 1–2 minutes per side until crisp and golden.

As soon as the toast is hot, spread 2 tablespoons house jam over one slice (or both if you prefer sweeter). Sprinkle a pinch of sea salt flakes over the buttered/toasted surface if desired — this brightens flavors.

Option A — Pan-roasted spuds

If choosing spuds: halve or quarter the baby potatoes so pieces are roughly even. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add potatoes cut-side down and cook undisturbed 6–8 minutes until golden brown. Turn, reduce heat to medium, season with ½ teaspoon smoked paprika and a pinch of salt, and cook another 6–8 minutes until tender when pierced with a fork. Stir in 1 tablespoon chopped parsley just before removing from the pan.

Option B — Simple side salad

If choosing the salad: combine 50 g mixed salad leaves, halved cherry tomatoes, and thin cucumber slices in a bowl. Dress with 1 teaspoon lemon juice and 1 teaspoon olive oil, season with salt and black pepper to taste, and toss gently.

Place the jamed barrio toast on the plate. Top with the two poached eggs, positioning them in the center of the toast or alongside, per preference.

Arrange either the spuds or the side salad on the plate. Sprinkle microgreens or baby herbs over the eggs and potatoes/salad. Add chilli flakes if you like heat.

Serve immediately so the yolks remain runny. Provide salt and pepper at the table for final seasoning.