Poached Eggs on Toast

A quick and easy nutritious breakfast
Serves 2

4 slices of bread
4 large eggs
Salt and freshly-ground black pepper to taste

Bring a saucepan of water to the boil. While the water is coming to the right temperature, start toasting your bread. Reduce the heat so the water bubbles very gently and add a pinch of salt.

Break 1 egg into a small cup or ramekin ( this makes it slide easier into pan) With a whisk or large spoon, swirl the water in a circular motion, to make a whirlpool effect and slide the egg in the centre. The water will swirl the egg, keeping it fairly round. Repeat with the remaining eggs.

Poach until the whites are firm and translucent, but the yolk is still slightly runny, about 3-4 minutes.  Butter your toast, then carefully lift each egg out with a slotted spoon and drain well. Serve the eggs on top of the toast and sprinkle with a little salt and freshly-ground black pepper to taste.

* The eggs for poaching need to be super fresh, otherwise they will spread out in the water.