Poached egg on fancy toast



1 Servings

* PLUS Braising Time: 4 minutes, Cooking time: 4 minutes
Poached egg on fancy toast

Really, the point of a poached egg is dipping bread into the runny yolk. And what kid doesn’t like to dip? Using a cookie cutter to cut plain toast into shapes just ups the fun quotient and helps encourage first-time eaters to try a bite.


  • whole wheat bread
  • 1 to 2 eggs , per person
  • 1 tsp vinegar , per egg
  • salt , to taste
  • black pepper , to taste


  • Use cookie cutters to cut pre-sliced whole wheat bread into stars or other fun shapes. Toast and butter lightly.
  • Crack 1 to 2 eggs per person into small ramekins and pour 1 tsp of vinegar overtop of each egg. The vinegar helps hold the egg together.
  • Fill a large wide pot or deep sauté pan with water and bring to a boil over high heat. Turn heat down to low so you can just see small bubbles rising from the bottom of the pan to the surface of the water. Use a spoon to stir the water in a circle, then empty one ramekin at a time into the centre of the “whirlpool.” Let eggs poach for 3 to 4 min or until the whites are fully set but the yolks are still liquid. Remove eggs from the water with a slotted spoon.
  • Blot eggs with a paper towel to remove traces of water. Place on top of toast and sprinkle with salt and pepper.

Nutrition (per serving)

  • Calories
  • 173,
  • Protein
  • 9 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,
  • Sodium
  • 203 mg.


Recipe by Eshun Mott