Poached Egg on Sourdough

Whether fried, scrambled or simply boiled - I love all variations. But how about the supreme discipline of egg preparation: the poached egg? Many people think it is super difficult and complicated, but it is actually very simple and even quicker than a classic boiled egg. You can serve it in the classic way as Eggs Benedict or, as I like to do, on a slice of fresh, crispy sourdough bread with guacamole.

Article: Poached Egg on Sourdough

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Poached Egg on Sourdough

Ingredients

1 egg
1 tablespoon vinegar
1 slice of bread

Instructions

Start by filling a small saucepan with water and bringing it to a boil. Once the water is boiling, reduce the heat so it is just simmering. Next, add a tablespoon of vinegar to help bind the egg whites. Then use a wooden spoon to create a whirlpool. Carefully crack an egg into a small bowl without damaging the yolk and gently drop it into the water. Let the egg cook for 2 to 4 minutes, depending on how soft you prefer the yolk—2 to 3 minutes for a soft yolk and up to 4 minutes for a firmer one. Use a slotted spoon to carefully lift the egg out of the water and drain on paper towels before serving on your dish.

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