Hello, I’m Elise. Today, I’m gonna show you how to make poached eggs on toast recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Poached eggs on toast Recipe
Poached eggs on toast is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Poached eggs on toast is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have poached eggs on toast using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Poached eggs on toast:
- Prepare Slice toast
- Get 4 cherry tomatoes
- Get Cheese
- Make ready 2 free range eggs
- Get vinegar
- Get salt, chilli flakes, za’atar (optional)
Instructions to make Poached eggs on toast:
- Make the water simmer (make sure is not boiling yet) in a sauce pan, and add some vinegar. Vinegar will help the eggs stay in ball shape. The fresher the egg the nicer shape it will stay. Try to take them out from the fridge at least 10-15 minutes before cooking.
- One by one crack the eggs and slowly add them to the simmering water. Turn the heat up slightly and cook them for about 2 minutes in a boiling water. Gently take them out when ready.
- Meanwhile toast the bread, slice the tomatoes and the cheese. Butter the toast, lay the tomato and cheese and when the eggs are ready put them on the top. Sprinkle them with salt, pepper, chilli flakes and za’atar.
So that’s going to wrap it up with this distinctive dish poached eggs on toast recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
