One of life’s little pleasures is that moment when you run your knife through the white of perfect poached eggs and glistening yellow lava seeps down through your hot buttered toast.

I regularly have poached eggs on toast for supper. Sometimes with avocado or tomato on the side, sometimes not. It’s the perfect quick and easy meal for when you get home and realise there’s nothing in the fridge.

I must confess that I don’t actually poach my eggs, rather I coddle them. I find I have a better success rate and there’s no messing around with things like vinegar and egg rings which never work anyway.


In a heavy based frying pan pour boiling water until it reaches 2/3 of the way up the pan. Get to a rolling boil before turning the heat to low. When the water is still – no longer rolling – crack in your eggs nice and gently and cook for 3-4 minutes until the white has cooked through. Remove eggs using a slotted spoon with a tea towel underneath to absorb any water.

perfect poached eggs


The possibilities are endless with poached eggs. Add bacon, tomato, avocado, a slice of ham, fried mushrooms….

Special mention…

To the beautiful Clare for delivering me these fabulous organic eggs from her Dad’s farm. THE EGG MAN,¬†Will Evans, is¬†located near Geelong in South West Victoria. He and his wife, Julia have been farming free range eggs for nearly 20 years and regularly sell them at markets in their local area.¬†

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