Perfect Poached Eggs with Toast and Peppers
Achieve silky, restaurant-quality poached eggs every time with this simple mesh strainer method. Served on crisp toast with fresh green pepper rings for a quick, beautiful breakfast.
Equipment
- 1 | Fine mesh strainer |
- 1 | Saucepan with lid |
- 1 | Toaster or skillet | for toasting bread
- 1 | Small bowl | for cracking eggs
Ingredients
- 2 | | large eggs |
- 2 | slices | bread | toasted
- 1 | | green bell pepper | sliced into rings
- | | water | for simmering
Instructions
- Toast the bread until golden and crisp.
- Slice the green pepper into thin rings and place on the toast.
- Bring a few inches of water to a gentle simmer in a saucepan.
- Position a fine-mesh strainer over the simmering water.
- Crack an egg into a small bowl, then pour it into the strainer.
- Cover the pot and cook 3–4 minutes until the white is set.
- Lift the strainer, drain, and slide the egg onto the toast.
- Repeat with the second egg and serve immediately.
- Tip: Fresh eggs produce the neatest shape and least watery white.
Notes
Best enjoyed immediately while the yolk is still runny.
Leftover eggs can be stored in cold water in the fridge for up to 1 day.
Reheat gently in warm (not boiling) water for 30–60 seconds.
Use the freshest eggs available for the cleanest results.
Leftover eggs can be stored in cold water in the fridge for up to 1 day.
Reheat gently in warm (not boiling) water for 30–60 seconds.
Use the freshest eggs available for the cleanest results.