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!
- Start by filling a deep saucepan 3/4 full of water. Put the lid on and switch the hob on.
- Whilst the water is heating up, crack open an egg (at room temperature) into a small silicone bowl (I use my measuring cup).
- Put salt in the water along with a tablespoon of white wine vinegar.
- When the water comes to a simmer (very small bubbles form), give it a stir to create a whirlpool.
- Switch off the hob.
- Slide the egg gently into the centre of the slowing whirlpool and put the lid on.
- 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.
- 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.