A simple guide to making perfectly poached eggs, served on buttered toast with Parmesan, fresh shoots, and a drizzle of olive oil. This recipe focuses on easy preparation for a quick and delicious meal.
To poach an egg: Ensure you are using the freshest, fridge-cold eggs available. Strain the egg before poaching to eliminate unsightly runny egg white strands. Bring the water to a soft boil. Gently drop the egg into the water, not from a height, and ensure eggs are well-spaced if making more than one. Cook for 2-3 minutes. Drain and serve immediately.
To serve: Place the poached egg on buttered toast seasoned with salt and pepper. Top with a flurry of Parmesan and some pea and radish shoots for colour. Finish with a drizzle of extra virgin olive oil.
