Poached Eggs on toast

Poached Eggs on toast

A little bit of an obvious one, but it’s still an idea that might slip your mind none the less.

We also (apparently) cook our poached eggs a little bit differently to everyone else. No need to worry about getting that water swirl correct…


Protein – 23g

Carbs – 38g

Fats – 19g


2 x medium eggs

2 x Hovis Seed Sensation slices

White Vinegar

Salt and Pepper


  1. Half fill a frying pan with water and bring to the boil
  2. Add in 2 teaspoons of white vinegar to the water and continue to boil for another 2 minutes
  3. Crack eggs into the water – no need to stir the water first, but crack the eggs into the side of the water/pan not the middle
  4. The vinegar will hold the egg in place
  5. Leave to boil under egg whites turn, well, white
  6. Use water from the pan to lightly cover the yolks. Do this a few times until yolks change colour
  7. Leave to boil for at least another 3 minutes, and until cooked to your ‘perfect yolk’
  8. Toast two bits of bread
  9. Serve all together and top it off with salt and pepper to season

This is a firm favourite in the JM house, especially for either breakfast or lunch.

Enjoy 🙂

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