Tom's Perfect Poached Eggs
Ingredients
| Quantity | Item |
|---|---|
| 2 | Fresh free range eggs |
| 1 Tbsp | White wine vinegar |
| 1 | Pinch of salt and freshly ground pepper |
| 1 | Knob of butter |
| 2 | Handfuls baby spinach |
| 2 | slices smoked salmon |
| 2 | slices Sourdough toast |
Method
1. Bring a medium pan of water to just below simmer point. Place one egg into the pan and using a metal spoon gently stir the egg around the pan for 10 seconds. Remove the egg from the pan and repeat with your second egg.
2. Next add a splash of white wine vinegar to your pan. The reason you add the vinegar is because the acid in the vinegar will help the albumen protein in the egg to set. Give the water a gentle stir. Crack 2 eggs gently into the pan. Poach the eggs on a low heat for around 3 minutes.
3. When cooked, carefully remove each egg with a slotted spoon and place on a few sheets of kitchen towel for them to drain. Sprinkle each egg with a little salt and freshly ground pepper.
4. For a proper lush brunch, add a knob of butter to a pan and allow to melt. Add some baby spinach and cook until wilted. Serve this on top of some sourdough toast. Top with a couple of slices of smoked salmon and then the perfectly poached eggs. Tuck In and enjoy those perfectly poached eggs!
