Poached eggs on cream-cheese toast

Ingredients

• 4 eggs
• 4 slices sturdy bread
• 80 g plain cream cheese
• 1 tbsp white vinegar
• ¼ tsp salt
• ¼ tsp black pepper
• Water for poaching

Let’s make it

1. Bring a deep saucepan of water to a very gentle simmer; add vinegar. Toast the bread.
2. Crack each egg into a small cup. Slide eggs gently into the simmering water, working in two batches if necessary.
3. Poach for 5–7 minutes, until both white and yolk are firm, then lift out with a slotted spoon and drain briefly.
4. Spread toast with cream cheese, top each slice with an egg, and season with salt and pepper.
5. The illustrative photo shows a softer yolk; this recipe recommends fully set eggs for food safety.