PREPARATION TIME: 5 MINUTES

COOKING TIME: 15 MINUTES

SERVES: 4

THE PERFECT POACHED EGG

Poaching eggs is a skill everyone should have, but if you’re like my mates, you might think a poached egg is something you only get at your local café. The simplicity of this technique should mean you never have to rely on your café for poached eggs again. If you’re attempting this for the first time, try poaching just one egg at a time.

2 tablespoons white vinegar

8 free-range eggs, at room temperature (see note)

4 thick slices sourdough bread

2 ripe avocados

1 lemon, cut into wedges

olive oil

sea salt

Fill a medium saucepan three-quarters full with water and bring to the boil over high heat. Once boiling, add the vinegar, then reduce the heat to low–medium so that the water is at a very gentle rolling boil (see note).

Crack each egg into a small teacup or ramekin, then slide two of the eggs, one at a time, into the water, making sure they don’t stick together. Using a timer, cook the eggs at the same gentle rolling boil for 3 minutes (see note). Remove each egg from the water with a slotted spoon and drain on clean paper towel. Repeat with the remaining eggs.

While you’re juggling the eggs, ask someone to chuck the toast in the toaster, and someone to peel and slice the avocado. Serve your perfect poached eggs on toast with avocado, a wedge of lemon, a drizzle of olive oil and a good seasoning of sea salt.

NOTES

∎   Use the freshest free-range eggs you can find when poaching eggs — they hold their shape better and taste incredible.

∎   Don’t swirl the water before you add the eggs! I just don’t think it works, no matter what your mum or your nanna says — don’t do it, you’ll stuff it up.

∎   After 3 minutes, the eggs should have a firm white skin but be bouncy when you press on the yolk section. This is how I like mine cooked, but you should cook your eggs for as long as you like depending on how gooey you like them.

∎   See my ‘how to’ video for this recipe and more.