Perfectly poached egg with salami and tomato on toast

For years I struggled to cook the perfect poached egg.  Until today.

I think I’ve finally cracked it!  I’ve watched many Saturday morning cooking shows and Youtube videos until I managed a half decent poached egg with a runny centre encased in a firm, non-rubbery white jacket.  Perfect for a poached egg and tomato breakfast toast!

The egg:

1.  Start by filling a deep saucepan 3/4 full of water.  Put the lid on and switch the hob on.
2. Whilst the water is heating up, crack open an egg (at room temperature) into a small silicone bowl (I use my measuring cup).
3. Put salt in the water along with a tablespoon of white wine vinegar.
4. When the water comes to a simmer (very small bubbles form), give it a stir to create a whirlpool.
5. Switch off the hob.
6. Slide the egg gently into the centre of the slowing whirlpool and put the lid on.
7. Wait 2-3 minutes until the whites have set before using a slotted spoon to gently lift the egg out of the water and placing it on a plate to let the excess water drain off.

 

The breakfast:

• 2 slices of seeded loaf (or good-quality sourdough bread)
• 2 tablespoons cream cheese (I used caramelised onion flavour)
• 1 ripe tomato, sliced thinly
• 2 slices of salami
• 1 teaspoon capers
• freshly ground black pepper
• pinch of sea salt

Toast the seeded loaf before spreading over the cream cheese.  On one slice toast place some salami and tomato slices and on the other a poached egg.

Scatter over some capers and season with the sea salt and freshly ground pepper.

Enjoy with a cup of coffee for breakfast or as a light lunch.