Serves 4


4 fresh eggs, room temperature

4 slices of white bread

50g butter, softened

  1. Place a side plate, upside down, into the bottom of large pot. Fill the pot with salted water, place the pot over a medium heat and bring to 80C
  2. Place a large slotted spoon with small holes over a small glass bowl. Gently crack the egg on a flat surface then crack onto the slotted spoon. Pour the egg into the small glass bowl. Gently pour into the water at 80C and cook for 4 minutes, using the slotted spoon to ensure that the egg does not sink to the bottom.
  3. Meanwhile, place the bread into the toaster to toast.
  4. Use the slotted spoon to remove the egg from the water and allow excess water to drain off. Gently place the egg onto a plate.
  5. Butter the toast ensuring to spread butter across the whole surface to the edges and place onto serving plate.
  6. Place poached egg onto the toast and season with some salt flakes and freshly ground black pepper.