Poached Egg on Toasted Rye Bread

Poached Egg on Toasted Rye Bread Recipe

Recipe by Sparky - Peas & Figs Resident Chef

A perfectly cooked poached egg is one of the most satisfying things you can have for breakfast. They can sometimes be tricky to get right, but if you make sure you use the freshest eggs you possibly can you shouldn't have any problems at all.

Also remember you could cook extra eggs and then use them for a mid-morning snack with a bit of sweet chilli sauce or in a cold salad at lunchtime.


1. Fill a shallow pan with boiling water from the kettle, add a pinch of sea salt and then bring it to a simmer on a medium heat

2. Crack one of the eggs into a shallow cup and then gently pour it into the water in one smooth movement. Repeat for all of the eggs.

3. Depending on the depth of your pan each egg should reach the 'soft poached' standard in around 2 minutes

4. When ready remove each egg, place on a layer of kitchen paper to towel off, before serving on toasted rye bread with a sprinkle of black pepper.