Poached Egg on Toasted Muffins
Published: 19/02/2010
Ingredients:
• 4 large eggs
• 4 English muffins
• Splash vinegar/lemon juice
Method
• In a large, shallow saucepan, bring water to a gentle simmer (so that tiny bubbles are just appearing at the surface)
• Add splash of vinegar/lemon juice
• Crack one egg onto a saucer
• Stir the water with a slotted spoon and gently slip the egg into the water without splashing
• Repeat with other eggs
• Use a slotted spoon to lift each egg and gently lift the white over the yolk until just set
• Simmer the eggs for 3-5 minutes or until whites are completely set
• Drain eggs on kitchen paper and serve on sliced, toasted muffins
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