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Perfect poached egg on toast.
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5 from 3 votes

Perfect Poached Eggs on Toast

The perfect poached egg on toast has a runny yolk and a solid white which you'll achieve if you follow my simple steps!
Course Breakfast, Light Lunch
Cuisine British
Keyword easy, Egg, poached
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Servings 1 +
Author Camilla Hawkins


  • Eggs large
  • 2 – 3 glugs of white distilled vinegar about a tablespoon, though I've never measured
  • Buttered wholemeal toast
  • Salt


  • Fill a frying pan with 3.5cm of boiling water from the kettle (energy efficient).
  • Add the vinegar and bring back to the boil.
  • Break the egg into a ramekin/small bowl and gently lower the egg into the water tipping out gently, continue with the number of eggs required.
  • Time the eggs for 3 minutes to have a cooked white and a runny yolk. If you prefer yours firmer just increase the time by a minute.
  • Using a slotted spoon, place your eggs onto a couple of sheets of kitchen roll to blot away any residual water.
  • Place on buttered toast and serve with a sprinkle of salt or ketchup if desired.


The vinegar is vitally important to enable the egg to keep its shape and not spread whilst cooking!