Poached Eggs on Buttered Toast

Did you ever have a memory of food from your childhood that you simply had to recreate? Well, I have. And it took me years of experimenting (were the eggs fried? Scrambled?) to realize the correct method (they were poached). I realized the best toast had lumps of butter on it, and it was all cut up into bits like a mom does for her kid. That is my favorite breakfast memory. And it’s easy and fairly healthy–depending on how much butter you put on the bread (a lot is good!).

If you get everything ready and then put the bread into the toaster, it’s a good measure of how long to cook the egg. I like to poach an egg and toast my bread both for about two minutes.

Two Poached Eggs


  • 2 eggs
  • Apple cider vinegar
  • Water
  • Salt and pepper


In a small saucepan, boil about 4 cups of water with a dash of apple cider vinegar in it. I don’t know what the vinegar does, but it seems to be important, and it is part of the memory of the smell and taste!

Crack the eggs into a bowl and make sure they are clean of any shells and unwanted bits. When the water in the pan is boiling, gently pour the eggs into the boiling water and gently stir. Turn the heat down a bit so it doesn’t boil over.

Meanwhile, toast the bread and butter it generously.

When the eggs are done (two minutes) scoop them out with a slotted spoon and let them drain a bit. Put them on the toast, salt and pepper them, cut them up, and devour!


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Leora Zalik
Leora Zalik3 years ago

Just made a healthier version. Forgo the butter. Spread each piece of toast with 1/4 ripe avocado.


Leora Zalik
Leora Zalik3 years ago

The vinegar holds the eggs together. With out it you end up with watery egg drop soup.

Diane L.
Diane L5 years ago

Dale, I always used to get "salted" butter, but after realizing how much salt is added to absolutely everything we eat that isn't a grown or natural food straight from our own "hands"/garden, yard, whatever, and seeing what the suggested maximum allowable amount is, and how much is "hidden" in such things as bread, I stopped adding salt to anything, and check labels even more carefully. I bought UNSALTED butter last time, and I honestly can't tell the difference.

Michael H.
Mike H5 years ago

Thanks for posting

Dale O.

Delightful. Good idea, Nancy N. Makes for a great breakfast. I agree on the butter, Diane L and love the butter sans salt.

Lenka Brown
Lenka Brown5 years ago

I often make poached eggs as my husband loves it and I found that the freshness of the eggs is not important. The important thing is the vinegar (any vinegar will do but not lemon juice) as it binds the egg together. My trick to perfect poached egg is to swirl the water really fast and into this I crack the egg. While it is still swirling round it binds it nicely together into a perfect shape.

Denise Morley
Denise Morley5 years ago

Ty! I was just thinking about trying poached eggs this last week, what good timing :)

Mary T.
Mary T5 years ago

thank you for the recipe

Siti R.
Siti R5 years ago

i poach my eggs with every instant noodles pack i open! delicious!!!

Nancy P.
Nancy P5 years ago

To add a bit of "flair" saute some greens (spinach, kale, chard, beet tops), put the sauted greens on the toast and then put the poached eggs on top.....yummy and healthy!