Poached Eggs on Rye Toast with Avocado
- Fill half of a wide pan with boiling salted water and bring to a light simmer over a medium heat.
- Add the white vinegar. Crack the egg into a cup and gently pour it into the water in one fluid movement. You’ll see it begin to cook immediately – don’t worry if the edges look a little scruffy.
- A really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes. To check whether it’s ready, remove egg carefully from the pan with a slotted spoon, if it’s too soft, put it back and give it a minute or 2 more in the water to firm up.
- When ready, remove and put on top of some paper towels to dry off. Serve with buttered rye toast and avocado with a pinch of salt.