Poached eggs on toast

Angela Ritter, a chef and Bachelor of Food Science & Human Nutrition student at Ourimbah shares a simple and tasty breakfast recipe.

Four poached eggs with garnish on toast

Getting into the routine of study after holidaying and many late nights can make kicking your brain back into function a slow process.

A good, nutritious breakfast is important to start your day well.  A lot of people skip breakfast and wait for morning tea breaks to arrive. By this time you may have already burnt over 3000 kilojoules since your last meal.

Here is an easy way to have breakfast without running late!

Serves 1

What you will need

  • 2 free range eggs
  • 2 slices of toasted wholemeal or multigrain bread
  • Margarine, butter or cream cheese spread
  • 2 tablespoons of white vinegar

Preparation

  1. Boil a saucepan of water and add the vinegar.
  2. Crack open the eggs and place them gently into the boiling water.
  3. Cook them for about 2-3 minutes depending on what consistency you like the yolks.
  4. Scoop the eggs out of water with a large spoon and place onto a clean tea towel or paper towel.
  5. Let the eggs rest for 10 seconds on each side to drain the water away.

Serve

Place the poached eggs on toast and serve with cracked pepper and garnish with a herb of your choice. Accompany your breakfast with a nice glass of juice or tea.

Image: Angela Ritter