YOUR SOLIN GENERATED RECIPE
Poached Eggs on Toasted Sourdough
Soft poached eggs with delicate whites and runny yolks served atop thick slices of toasted sourdough bread that provide a hearty, satisfying crunch.
INGREDIENTS
2 large eggs
4 slices sourdough bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Fill a medium saucepan with water and bring it to a very gentle simmer over medium-low heat.
Toast the sourdough bread slices until they are golden brown and achieve a firm, crisp texture.
Crack each egg individually into a small ramekin, then carefully slide them into the simmering water one by one.
Poach the eggs for 3 to 4 minutes until the whites are opaque and set but the yolks remain soft and runny.
Use a slotted spoon to lift the poached eggs from the water and blot them gently with a paper towel to remove excess moisture.
Place the poached eggs onto the toasted sourdough slices and season with sea salt and black pepper before serving.