Poached egg on fancy toast

Instructions

• 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.