Poached Eggs on Toast

Prep time 15 minutes Servings 2

Poached eggs on toast is a five-ingredient breakfast that lives or dies by the finishing oil. Biancolilla N°07, our gentlest bottle, brings soft artichoke and rosemary notes that let a simple morning dish shine without getting in the way.

Ingredients

4 large eggs
1 tablespoon white vinegar
2 thick slices bread, toasted
Biancolilla N°07, for serving
Salt and pepper, to taste
Fresh chives, chopped

Instructions

Fill a wide, shallow pot or deep skillet with about 3 inches of water and bring to a bare simmer, small bubbles just breaking the surface, then stir in the vinegar.
Crack each egg into a small cup or ramekin first rather than straight into the pot, this makes it easy to slide in gently without breaking the yolk.
Use a spoon to create a gentle whirlpool in the water, then slide one egg in at a time near the center, the swirl helps the white wrap snugly around the yolk.
Poach 3 to 4 minutes for a runny yolk, then lift each egg out with a slotted spoon and rest briefly on a paper towel to drain.
While the eggs poach, brush the warm toast generously with Biancolilla N°07 so it soaks in.
Top each slice of toast with a poached egg, season with salt and pepper, and finish with another drizzle of oil and a scatter of chopped chives.
Serve immediately while the yolk is still warm and ready to run.

Nutrition

Serving size 1 serving

Calories 339

Total fat 18g

Saturated fat 4g

Cholesterol 372mg

Sodium 581mg

Carbohydrates 25g

Dietary fiber 1g

Sugars 3g

Protein 17g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.