Perfect Poached Egg on Toast Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Poached Eggs on Toast is the perfect breakfast. It fills you up and also providers the protein needed for your body.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

perfect poached egg

Follow What's Cooking America on Facebook

Poached Eggs on Toast Recipe:

Recipe Type: Eggs, Poached Eggs, Brunch and Breakfast
Yields: 1 serving
Prep time: 5 min
Cook time: 3 to 5 min


1 slice bread (bread of your choice)
2 large eggs, room temperature (freshest eggs possible)*
Salt and freshly-ground pepper to taste

* Learn how to make perfect Poached Eggs.


While the water is coming to the right temperature, start toasting your bread.

fresh eggsThe best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.

(1) Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you don't want the eggs to stick together. NOTE: I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.

(2) Working with the eggs, one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We're doing this for two reasons: So you won't break the yolk and it prevents adding bad eggs. Place all cups of eggs so that they are convenient to the stove.

(3) If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. You will want to bring the water to a temperature of about 160 to 180ºF (71-82ºC). Do not place the egg into boiling water (212ºF or 100ºC). This will negatively affect the taste and texture of your eggs.

As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking. To obtain the correct temperature, spin the boiling water with a spoon to cool down the water before you drop in the egg. I like to use my instant-read thermometer to test the water temperature (adjust heat to maintain the proper temperature).

(4) Slip eggs carefully into slowly or gently simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water.

Let the eggs flow out. Don't put too many eggs in the pot at one time. With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Don't disturb the egg/eggs once you have put it in the water!

(5) Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.

(6) Remove from water with slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Remove each egg in succession after they have each cooked for the doneness you want. NOTE: Keep track of which egg went into the water first and remove in the same order. Lift each perfectly poached egg from the water with a slotted spoon, Drain well before serving.

eggs simmering in water
Egg poaching in simmering water

cooked poached egg
Finished poached egg

perfect poached egg

(7) To serve poached eggs: The poached eggs should be served as soon as they are pulled from the water. Place the perfectly poached eggs on one (1) slice of toast. Season with salt and freshly-ground black pepper to taste. Serve and enjoy!

Makes 1 serving.


Poached Eggs on Toast - Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

Item Amount Fat Grams Calories
multi-grain bread (your choice) 1 slice 1 60
eggs 2 10 150
Recipe Totals 11 218

Recipe makes 1 serving.

Per Serving - 11 Fat grams and 218 calories

 Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy