Instructions:
step 1 Fill a saucepan with water about 5 cm deep and bring to a gentle simmer.
step 2 Add vinegar to the water if using. This helps the egg whites hold together better.
step 3 Crack each egg into a small bowl, checking for a double yolk if desired.
step 4 Create a gentle whirlpool in the water with a spoon and gently slide in the egg.
step 5 Poach for 3-4 minutes until the whites are set and the yolks are still runny.
step 6 While the eggs are poaching, toast the bread to your desired level of crispiness.
step 7 Butter the toast and place it on a plate.
step 8 Gently lift the poached eggs from the water using a slotted spoon, draining off any excess water.
step 9 Place the eggs on the toast, season with salt and pepper, and serve immediately.
Storage and Reheating Tips:
Poached eggs are best enjoyed fresh. If needed, you can poach them in advance and store in cold water in the fridge for up to 1 day. Reheat briefly in hot (not boiling) water for 30-60 seconds. Toast should be freshly made for best texture.
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