Who doesn’t enjoy a lovingly served poached egg, dusted with sea salt and eager to ooze a creamy yolk onto some toasted sourdough. It’s a highly pleasurable experience, due mostly to very superior ingredients and perfect timing.
TIP I sometimes like to serve the eggs with some finely diced tomatoes, red onion and cucumber with a tangy dressing to partner the creaminess. Sourdough toast is a favourite of my lot.
It goes without saying that you only use free range eggs. The crushingly sad and cruel life of a battery hen disgusts me.
Serves 1
Half fill a medium saucepan with water, add a couple of tbs of vinegar and bring to the boil. Turn the heat down to a simmer, crack two large eggs into 2 small cups (I use espresso cups) and gently pour the eggs into the water.
Do not disturb for a minute and a half. Take a potato masher and gently scoop out one of the eggs. If it isn’t quite cooked through replace it in the water for another twenty to thirty seconds.
Meanwhile, butter the very best toasted bread you can get your hands on, take out the eggs, one at a time and place the masher briefly onto some kitchen towel to absorb and excess water. Ease the eggs onto the toast and finish with the sea salt and black pepper.
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