Poached egg with toast and vegetables
2 servings
10 minutes
Poached egg with toast and vegetables is a refined French breakfast that combines simplicity and sophistication. The dish originates from French cuisine, where eggs are carefully prepared to achieve a delicate texture and perfect balance of flavors. The poached egg, cooked in gently simmering water with vinegar, acquires a silky consistency, while its runny yolk becomes a sauce for the crispy whole grain toast. Complemented by fresh vegetables and herbs, this breakfast is satisfying and provides morning energy. The ease of preparation makes it versatile: it is perfect for both a cozy family breakfast and an elegant presentation in a restaurant. With the harmony of flavors and textures, poached egg with toast and vegetables remains a classic choice among morning dish enthusiasts.
1
Boil the water and reduce the heat so it simmers gently but doesn't boil vigorously. Add vinegar to the water.
- Water: 1 l
- Vinegar: 1 teaspoon
2
Carefully pierce the clean egg with a sharp needle near the air pocket (the wide part of the egg), place it in a tablespoon, and dip the spoon in water for 10 seconds.
- Chicken egg (large): 1 piece
3
Take the egg out of the water. Carefully crack it and pour the white and yolk into a small bowl.
- Chicken egg (large): 1 piece
4
Use a spatula to create a small whirlpool in the pot and pour the egg into the resulting funnel. Make sure it doesn't splatter all over the pot and cook for 4 minutes.
- Chicken egg (large): 1 piece
5
Use a slotted spoon to place the egg in a bowl of cool water to reduce the presence of vinegar.
- Chicken egg (large): 1 piece
- Water: 1 l
6
Toast it, place a poached egg on top, and serve with vegetables and herbs.
- Wholegrain bread: 1 piece
- Chicken egg (large): 1 piece
- Vegetables: to taste
