Poached eggs

A simple technique for eggs to serve on toast or alongside vegetables.

• 2 large eggs
• 1 splash malt vinegar

1. Half-fill a saucepan with water, add a splash of vinegar and bring it to a bare simmer. Break each egg into its own small cup.
2. Stir the water to create a gentle whirlpool and tip the eggs in one at a time. Poach for 2–4 minutes, until the whites are firm; leave them longer if you prefer a set yolk.
3. Scoop the eggs out with a slotted spoon, let them drain for a moment on kitchen paper and serve.

Inspired by a Good Food recipe · Photo: Gordon Joly from London, UK, CC BY-SA 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Two_poached_eggs_on_toast.jpg)