2 Poached Eggs On Buttered Toast Recipe

Bring bread to room temp

If your bread is refrigerated, allow slices to sit at room temperature for 10 minutes so they toast evenly.

Toast the 2 slices of bread to your preferred doneness in a toaster or under a broiler (medium golden recommended).

While toast is hot, spread 1 tablespoon of unsalted butter evenly on each slice so the butter melts into the bread. Set aside on a plate.

Lightly sprinkle a pinch of coarse salt and freshly ground black pepper over the buttered toast (adjust to taste). Keep warm while you poach the eggs.

Prepare a shallow wide saucepan (or deep skillet) and add 1 liter of water. Add 1 teaspoon fine salt and 1 teaspoon white vinegar; the salt seasons and the vinegar helps the egg whites coagulate.

Bring the water to a gentle simmer over medium heat. You want small bubbles forming on the bottom and occasional gentle rising bubbles — do not let it reach a rolling boil (that will break up the eggs). The target temperature is roughly 80–90°C (175–195°F).

Crack each egg into a small individual bowl or ramekin. This makes it easier to slip the egg gently into the water and reduces the chance of breaking the yolk.

Use a spoon to stir the simmering water in one direction to create a gentle whirlpool. This helps the egg white wrap around the yolk. Hold the bowl rim close to the water surface and gently tip one egg into the center of the whirlpool. Repeat with the second egg, dropping it into a quieter area of the pan (not directly on top of the first) so they have room.

Poach the eggs for 3 to 4 minutes for a runny yolk and set white. For slightly firmer yolks, cook 4 to 5 minutes. Avoid stirring after adding the eggs.

While eggs poach, prepare a bowl lined with a clean kitchen towel or several layers of paper towel and a slotted spoon at the ready.

Using a slotted spoon, gently lift each egg from the water. Allow excess water to drain, then transfer the egg to the towel-lined bowl for 15–20 seconds to remove remaining surface water.

If desired, trim any ragged edges of the whites with the tip of a knife or spoon for a neater appearance.

Place each buttered toast slice on a serving plate.

Using the slotted spoon, carefully place one poached egg on top of each slice of buttered toast.

Season each egg with a light pinch of fine salt and freshly ground black pepper to taste.

If using, sprinkle chopped chives or parsley and a small pinch of red pepper flakes over the eggs for color and mild heat.

Serve immediately while the toast is warm and the yolks are still runny.